Country and Region:
Denominación de Origen Calificada
Grape Varieties :
Stemless handpicking of the grapes during harvest. The grape juice is obtained, after maceration for 16 to 18 hours, by the ‘bleeding’ or ‘saignée’ method whereby some of the pink juice is removed from the Tempranillo must at an early stage and fermented separately, at 16°C, to the original red wine.