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Viña San Pedro Description
When the grapes reach the cellar they are cold macerated (11°C) for 24 hours before fermentation in stainless steel tanks with controlled temperatures (below 28 °C). ese are pumpedover 3 times/day in order to obtain a wine with a good colour that keeps the full fruity quality of the grape. Before the alcoholic fermentation is finished, the wine is separated in order to finish the fermentation without any skins for avoiding excessive phenol extraction. All process is thinking to produce wines with high fruit intensity and soft mouth feel sensation.
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