Description

Carbonic maceration is an ancient winemaking technique without crushing the grapes that has its origins in the Greeks and Romans, which our winery has adapted to the Tannat variety, being the only one that produces it commercially. Our Carbon Maceration Tannat is made with special care that begins in the vineyard with selected clusters and transported to the winery in 10 kg boxes, preserving at all times the integrity of the grape grains, a fundamental element in the production of this wine. The grapes are fermented in whole clusters under a carbon dioxide atmosphere, obtaining a natural intracellular fermentation, that is, inside the grape grain. In the following days its maceration continues and when we reach the right point by tasting it is gently pressed. The must obtained from this pressing finishes fermenting in vats at a controlled temperature in the traditional way. This technique gives us the possibility of tasting a wine of the year 15 days after the completion of malolactic fermentation, significantly improving its organoleptic characteristics, providing greater softness in the mouth thanks to the decrease in acidity and, in addition, increasing the extraction of aromas.