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The grape clusters are manually harvested, destemmed and vatted separately in stainless steel tanks to express the singularity of each varietal. To keep the aromatic potential at its optimum, the temperature is maintained at approximately 22°C (72°F) during maceration and fermentation.
Grapes are selected and picked by hand at optimum ripeness. Bunches are selected by tasting and seed analysis. Second selection process in the winery. Short cold maceration of grapes for 3 days in stainless steel tanks prior to fermenting. Fermentation between 22 y 26 C. Daily délestages Maceration post – fermentation.
The grape clusters are manually harvested, destemmed and vatted separately in stainless steel tanks to express the singularity of each varietal. A few days of cold maceration is followed by fermentation with selected yeasts, at a controlled temperature of 22°C (72°F) to preserve all the varietals’ aromas.
The best bunches are harvested from the Juanicó region vineyards. Upon arrival at the winery, there is a second selection before the destemming. Then the berries are cold macerated in a stainless steel tank for 3 days to extract the fruit aromas and color. After the 3 days, selected yeasts are added, starting the fermentation at a controlled temperature of 22-26°C (71 - 79°F). During the 10 days of fermentation, daily delestages are
made to gently extract the tannins.
made to gently extract the tannins.
To make Bodegones Del Sur Chardonnay, grape clusters are harvested from vineyards with varying profiles that allow maturity to be reached at different aromatic windows. Regardless of the aromatic characteristics of the grape, the procedure is carried out with the same diligence.