Sierra Cantabria Rioja Reserva

Description :

Winemaking: The grapes undergo rigorous double-manual sorting, both before and after destemming. 100% of the clusters are destemmed, but not crushed. Temperature controlled fermentation in stainless steel (inoculated) with indigenous yeast that have been selected from their vineyard and cellar. Maceration lasts 20-30 days. Malolactic fermentation in barrel.
Aging: 26 months in Bordelaise French (50%) and American (50%) oak barrels. 20% new oak, 80% maximum of three vintage old barrels. Racked every four months. Aged for a minimum of 12 months in bottle before release, however, most vintages see longer than this minimum required ageing period.