Vinification of the Julian Reynolds Reserva Tinto 2017: Main focus on grape quality. Integrated production with several selective thinning to reduce yield to 4,000kg/ha. Night harvest and separated by grape varieties. Fermentation of the clean berries, and by grape varieties separately and without crushing, in French oak barrels from Seguin Moreau, with controlled temperature and for a long period. Indigenous yeasts. Malolactic fermentation in barrels. Aging in French oak barrels from Seguin Moreau by grape varieties, for 12 months. Minimal application of sulfites. Blending of the grape varieties, bottling, and aging of the wine in the bottle for 2 years, on the estate.
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