Wine Ópera Prima Tempranillo. 6 bottles of 750 ml

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 we find the ideal acidity and sugar in our vines. 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 this variety (red and black fruits of the forest and liquorice), 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. Once two thirds of the sugar has been fermented, the wine must is devatted and cooled to 20º C, at which temperature the alcoholic fermentation is completed and malolactic fermentation takes place. After gentle clarification and subsequent racking, the wine is stabilised at negative temperatures and bottled.