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After cluster sorting the grapes, they are whole-cluster pressed in a pneumatic press, followed by settling of the must with dry ice. The wine is fermented at 64° F in stainless steel tank. The wine does not undergo malolactic fermentation. It is aged for almost 2 months on fine lees.
Wine maker Enrique Pineiro works with around 30 small growers in the Val do Salnes sub-region of Rías Baixas, some with holdings as small as half a hectare. All of the fruit for this wine is hand harvested in small boxes.
|Country of Origin||Spain|
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