Description
Linaje Garsea Reserve
Reserve Garsea lineage is made encubado must and delaying 6 to 7 days of fermentation (maceration). Remounted, tre sveces, journals with old manual bazuqueados ombrero als for maximum extraction of coloring matter. The duration of the fermentation was 6 days being controlled between 28 and 31 degrees. Extracting nuggets up to 23% in delestages. Just run juice. A natural malolactic fermentation. Clarification with albumen. Opted for the winter rigor. Unfiltered. Prepared in barrels: 45% American, 45% and 10% Hungarian French.
After 17 months in barrels was bottled in June 2009 where it rests today.
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