Dona Paula Los Cardos Cabernet Sauvignon
The grapes are harvested in late March and early April. In the winery, they are first de stemmed and softly crushed. A cold pre-fermentative maceration takes place to preserve aromas. Then, the must is cooled and traditional fermentation starts. Post-fermentation maceration lasts between 10 and 15 days. After that, malolactic fermentation is carried out.
Dona Paula Los Cardos Cabernet Sauvignon
The grapes are harvested in late March and early April. In the winery, they are first de stemmed and softly crushed. A cold pre-fermentative maceration takes place to preserve aromas. Then, the must is cooled and traditional fermentation starts. Post-fermentation maceration lasts between 10 and 15 days. After that, malolactic fermentation is carried out.
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Description
The grapes are harvested in late March and early April. In the winery, they are first de stemmed and softly crushed. A cold pre-fermentative maceration takes place to preserve aromas. Then, the must is cooled and traditional fermentation starts. Post-fermentation maceration lasts between 10 and 15 days. After that, malolactic fermentation is carried out.
