La vista

After a rigorous and delicate selection of the best clusters in terms of ripeness and health, the grapes are destemmed and the skin, pulp and must are macerated to extract the full aromatic and structural potential of these varieties. for 4 hours. After settling without dropping below 180 NTU, the musts are fermented separately in stainless steel tanks. at 17ºC. Aged for 5 months in 300-liter oak barrels (R.Frances staves and Hungarian tapas), where they are subjected to a periodic and delicate lees stirring.