Organic Extra Virgin Olive Oil 100% Picual 500ML pack of 6 bottles

The fermentation and maceration process can last between 12 and 27 days. And the fermentation temperatures can vary between 24 and 28ºC, depending on the varieties and the oenological objectives. The malolactic fermentation is done in a stainless steel tank and, once completed, blending is carried out. Aging is carried out over 6 months in French and American oak casks.

The fermentation and maceration process can last between 12 and 27 days. And the fermentation temperatures can vary between 24 and 28ºC, depending on the varieties and the oenological objectives. The malolactic fermentation is done in a stainless steel tank and, once completed, blending is carried out. Aging is carried out over 6 months in French and American oak casks.

Fermentation in stainless steel tank at a maximum temperature of 150C, for a duration of between 10 and 12 days. 10% of the grape must is fermented in new French oak casks of 500 litre capacity. Afterwards, both parts are put together and the aging process begins on lees in the tank. 

Deep cherry colour with a purplish rim. It fl oods the nose with a wide palette from violet aromas to ripe red fruit, with memories of pastry and dairy. Tasty and broad in the mouth, with polished tannins, long with a touch of salt.

The must is extracted during a soft and quick pressing of the grape harvest without destemming, to obtain the characteristic colour of the wine. The must is maintained at 70C for 7 days without crushing, with the aim of increasing the quantity of polysaccharides which will give more volume to the wine. Fermentation is carried out at a maximum temperature of 150C. Subsequently, the wine is kept in contact with its lees for a further three months.