Wine Ópera Prima Merlot. 6 bottles of 750 ml

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With the intention of producing a young and very fresh wine, we adapt the date of the beginning of the harvest to the most suitable characteristics for the production of a young wine, when our vines have the ideal acidity and sugar. Before starting the alcoholic fermentation, the grapes are kept at 10º C. for 48 hours, in order to extract, in the absence of alcohol, the terpenic components that produce the characteristic aromas of the variety as well as the anthocyanins responsible for the deep bluish and red colours. Alcoholic fermentation is carried out with oxygenated maceration and below 25º C, in order to preserve the aromatic potential. Delestage is carried out to force the extraction of polyphenols and accentuate the varietal character at the end of fermentation and then devatted, cooling the wine must to 20º C, so that it can undergo a slow malolactic fermentation. After gentle clarification and subsequent racking, the wine is stabilised at negative temperatures and bottled.