Description
Estay Prieto Picudo
Estay Prieto Picudo has been produced with the native variety Prieto weevil from old vines in the area of Pajares de los Oteros. The climate is continental with maximum and minimum temperatures and very pronounced day-night temperature contrasts very pronounced; which favors the development of such aromatic substances in the grape skins. Soils are strong acids, deep, sandy loam-texture with a profusion of boulders. After a traditional production has remained for 6 months in barrels of French and American oak. Primarily a despalillado is made and crushing the grapes. The must undergoes pre-fermentation maceration for 24 hours at about 12 ° temperature.
Subsequently, an alcoholic fermentation is carried out for 12 days at a constant temperature of 25 °. During this phase they occur pumping newspapers.
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