Variety: Samso and Tempranillo
Elaboration:
From a careful selection of the parcels of the Pascona property, doing a control of the grapes, the date of harvest is decided.
The grapes are picked in boxes of 20kg that they do not take more than two minutes to arrive at the winery in this way the grape it does not undergo oxidations. After the grapes have been entered via the destemer, it becomes a process of selection of grape berries.
After that its go into the press where it will macerate for a while till it takes the rose colour. After this process the must goes inside to a stainless steel tank where its rack out of lees and where the alcoholic fermentation is made. Each variety is fermented separately to preserve its own characteristics.
The fermentation is made to about 12 degrees having been able to last about 20 days approx. During this transformation they were made "delestages" and overcome pumps over daily. Daily tastings the drain and press decide date.
Once pressed finished we will maintain the wine on the mother’s lees aging for a while till the bottle ling date.
Its stabilization is natural avoiding aggressive treatments. Before bottling we make a smooth filtration.
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