Rebuscado White Maceration 2018
The grapes were crushed and trodden on foot, the grapes were tanning with the stalk for 5 days. After this period the wine was pressed and finished the alcoholic fermentation in vat. After alcoholic fermentation, the wine was divided into a new chestnut barrel in which the wine underwent malolactic fermentation, and by a stainless steel vat in which the wine did not undergo malolactic fermentation. The wines aged for 5 months in barrels and in vats, respectively.
Production: 1,000 units