Cesar Principe 2019

The clusters were completely destemmed at the entrance to the cellar; After a couple of days of cold maceration, the must-paste began to ferment in stainless steel tanks, making sure that the temperature did not exceed 28-30º. Completed the first fermentation in 7-8 days, the skins continued in contact with the wine until completing three weeks of maceration. Part of the wine underwent malolactic fermentation in barrels and the rest in tanks. After this, the wine went to the aging barrels - French (80%) and American oak, renewed by 50% each year - in which it remained for 14 months without any racking being carried out. Finally, after filtering through plates but without cold treatment, the wine was bottled in May 2006.