EL PEDAL VIURA
Harvest: Hand-harvested into 150 kg crates.
Wine-making: The grape is processed according to its particular origin. After a gentle pressing in an inert atmosphere, the musts are raked by gravity in cement tanks and fermented in stainless steel at a temperature of 16º. After the alcoholic fermentation, the wine remains with its fine lees for a month.
RATINGS AND AWARDS
JAMES SUCKLING, 2019