Cabal

Elaboration The grapes are harvested exclusively by hand, always choosing those that will allow optimal winemaking. Once in the winery, we sell those batches that do not have good phenolic maturity for bulk sale, and then choose those that have the best PH - Acidity ratio. After grinding, we macerate for no more than 12 days, with daily controls of temperatures and densities, so that it is optimal. We carry out a fermentation with yeasts that favor the formation of long protein chains, with controls for easily assimilated nitrogen, probable degree, PH, total acidity, temperatures and densities. Sulphurous controls are also carried out, with red wines having one of the lowest sulphite levels in our country. After selecting the best Tempranillo tanks that have finished fermenting, malolastic controls are carried out, so that no reductions appear. Next, we age the wine in American oak tanks for 10 months, opting for a more mature cut of this wine. Clarification is carried out with animal gelatin and bentonite. Filtration (diatoms) and stabilization (cold) are completed by natural means, ending before bottling with bacterial microfiltration.