EL JARDÍN DE LA EMPERATRIZ
Hand-harvested, between the 17th and the 20th September.
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.
Once alcoholic fermentation is finished, wine remains with its fine lees in concrete tanks for two months, with weekly battonage.
RATINGS AND AWARDS:
JAMES SUCKLING, 2021