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Fermentation and maceration on the skins is carried out at a controlled temperature of 28 to 30 degrees Centigrade and lasts for 18 to 20 days
forest fruits and sweet red cherry
Cool fermentation in stainless steel is followed by a couple of months on their fine lees which adds texture and depth
an increased concentration of sugars are obtained from the must
Following a long maceration period
Novas Gran Reserva Carmenère 2021 Pinot Blanc Fermentation and maceration on theWinemaking The Colchagua Valley has a Mediterranean climate with 4 well defined seasons. The summers are hot and rain free, which allows proper ripening without interruptions. The valley ends at the Pacific Ocean, which has a positive effect on the vineyards as cool breezes enter from the coast to alleviate the summer heat. The winemaking process began with a cool pre fermentation maceration at 8C for 23 days, followed by alcoholic fermentation in
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