Conde Ansúrez Young Red Wine

Type: The process is carried out by a traditional maceration with a 100% de-stemmed grape. Wine is poured into stainless steel vats and pumped-over 3 times a day where fermentation continues between 8 and 10 days at a controlled temperature of 25-28 °C. Subsequently, wine is run-off, undergoes a malolactic fermentation, is finned and finally is stabilized.