Torrelongares Tinto Crianza 2012

Each variety is harvested separately by hand, the Tempranillo during the first two weeks and the Garnacha and Syrah during the second two week and third in September, all at their optimal maturation moment. Grapes are destemmed and put in stainless steel deposits to carry out the alcoholic fermentation at a controlled temperature of 26º C during 15 days. Once it has finished, the wine coming from the bleedingout process carry out the malolactic fermentation and then, we put it in barrels made of French and American oak during 6 months. Then, they are bottled according to the most strict hygienic conditions and remain in bottle during the aging process.