Description
Museum Real
Fermentation of the Museum Real takes place in stainless steel at a controlled temperature of 29 ° C for 10 days. Once fermentation is complete, macerated for 30-35 days, for maximum extraction. Museum Real Reserva performs an aging in new French oak barrels for 24 months during which up to 5 decanting apply to the year. Once a bottled unfiltered, rests a minimum of 12 months before heading out to the market.
The harvest is done manually and the grapes are transported in small boxes to the cellar, where after a despalillado passes through a sorting table.
A single variety of the ink variety of the country made from grapes from very old vines, over 70 years old, planted in a soil with calcareous clay pebbles on the surface. The farm is located about 800 meters. Hard suffers a continental climate, with large temperature contrasts between day and night that can reach 20 ° C. Summers are very hot and winters very cold and rainy. Springs tend to have more cálidasa although temperatures at high risk of frost. Severe weather, which limits the performance of the vineyard at very low levels. Autumns are usually very cold temperatures, which helps to obtain a slow ripening of the grapes.
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