Sonsierra Viura

Winemaking

Pellicular maceration of the must with the skins for 24 hours, to ensure the maximum extraction of aromas. Cold debourbage for 24 hours. Fermentation in stainless steel tanks at a controlled temperature of 16ºC. After two days of fermentation (at an approximate density of 1.060g/l) the must is transferred to new French barrels, where fermentation takes place. The wine stays in the barrel for about 3 months, with a daily bâtonnage.