Guelbenzu Lombana 2005

The harvest begins between the 15th and the 25th of September. Alcoholic fermentation is controlled at a temperature of 30º C and maceration with the skins is long, using only native yeasts. Malolactic fermentation is prior to the decisive moment of blending. The art of blending what will be the most representative wine of the harvest that best affirms its personality is difficult. The wines remain for a year in Allier cleft oak barrels, which in number of 800 we renew in a quarter of them each year. It is in the barrels where the wine matures and is clarified. After filling in January, racking is done meticulously from barrel to barrel in March, June and October. Before bottling and to ensure that the wine is harmonized, it is transferred to the vats - made of Allier wood and with a capacity of 20,000 liters each, for the time deemed necessary for its harmonization and blending.