CARTAGENA RIESLING

Hand-selected grapes during the first week of April. Cluster goes through a destemming process and later go to a pressing for 3 hours. Fermented with some solids at 12-14 ° C with commercial yeast for around 3 weeks. Pump over during the fermentation to have contact between the lees and juice. Fermentation is interrupted by chilling the wine to balance the acidity and sugars. Thanks to its low PH and high acidity, this wine has a great aging potential you can drink it young or leave it age up to 10 years. No acidity correction. Suitable for vegans.