Vicentin Blanc de Malbec

Production: The fruit arrives the cellar at low temperature, is destemmed and then manually selected. The optimum moment is chosen by tasting to separate the pulp from the skin, this usually happens after 20 hours of cold maceration. Then 16 days of pre-fermentative maceration at 8 Celsius, 22 days of alcoholic fermentation with selected yeasts in stainless steel tanks below 12 Celsius, with manual movements of lint. Total maceration 38 days. Malolactic fermentation in American oak barrels.

 

Tasting notes: Dim pink colour, bright. Floral aromas of violets and roses with soft fruity notes of white peaches. Seduces its entrance of vivacious mouth, vibrant and fresh and then wrapped in silkiness, fresh strawberries, peach.​