EL JARDÍN DE LA EMPERATRIZ
Harvests: Hand-harvested into 180 kg crates, between the 17th and the 20th September.
Wine-making: Refrigerated grapes enter the press under an inert atmosphere. The free run and soft pressed musts go to a concrete tank for a cold maceration with the pulp for 48 hours.
Static settling by gravity and fermentation at a controlled temperature of 15-16ºC. Once the alcoholic fermentation is finished the gross lees are removed, and the wine is kept on the fine lees for 2-3 months.