Gran Reserva Merlot

VINIFICATION

The grapes were harvested by hand at the beginning of May. In order to extract color and aromas the must has skin contact at low temperatures prior the alcoholic fermentation during five days. The must is then fermented in stainless steel tanks with selected yeasts at temperatures ranging between 26° to 28°C during a ten days period. Then the wine rests for twenty additional days in order to extract tannins and then aged in oak barrels for eighteen months. The wine is bottled without filtering to maintain its extraordinary qualities.