Vinification of the Wine Marquesa da Alorna Grande Reserva Tinto 2016: Crushing with total destemming, followed by pre-fermentation maceration at a controlled temperature of 15ºC. Fermentation then takes place in stainless steel tanks at a temperature of 23ºC, followed by maceration for about two weeks. Before bottling, it ages in new French oak barrels for 12 months. After bottling, it remains in the bottle for 6-12 months.
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