Conde Vimioso
Upon arrival at the winery the grapes are to 5oC. After crushing, skin takes place, followed by a pressing and long maceration for 8 at 6oC. The must was clarified by decanting, followed by alcoholic fermentation.
The batch fermented in 2nd, 3rd and 4th year French oak barrels and remained on lees for 10 months.
Allergens information
Contains sulphites.
SKU: 105787