EL JARDÍN DE LA EMPERATRIZ
Harvests: Hand-harvested, between the 2nd and the 7th October.
Wine-making: Must, obtained after a soft crushing in an inert atmosphere, is kept with its pulp in suspension at low temperature for two days (for better aromatic extraction).
After that, it is racked off lees by gravity and clean must ferments at controlled temperature between 15ºC – 16ºC. After alcoholic fermentation, wine remains with its fermentation lees for two months.
RATINGS AND AWARDS:
JAMES SUCKLING, 2021