$33.99
Maceration time of 15 days with a controlled fermentation between 20 and 30º C. Once descubado, County Oriza undergoes malolactic fermentation then move to new American oak, remaining 14 months. Decanting were conducted every 4 months, seeking greater oxygenation and expressiveness of wine. After aging in barrels, it has remained in the bottle 9 months before heading out to the market.
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Minimum quantity is 6
Step is 6
County of Oriza
Maceration time of 15 days with a controlled fermentation between 20 and 30º C. Once descubado, County Oriza undergoes malolactic fermentation then move to new American oak, remaining 14 months. Decanting were conducted every 4 months, seeking greater oxygenation and expressiveness of wine. After aging in barrels, it has remained in the bottle 9 months before heading out to the market.
| Weight | 0.75 kg |
|---|---|
| Origin | Olmedillo de Roa (Burgos) |
| Region | |
| Cellar | Pagos del Rey |
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