Az.Agr. Torre del Pagus

Harvest takes place in the second half of October. The grapes, harvested manually, are transported to the winery in boxes of 18 kilos each. De-stemming is followed by maceration and fermentation in cement vats occurs. Pips extracted tannins are added at this stage replacing sulphites as antiseptic and antioxidant agents. Extractions of colour and flavours form the skins is carried out by using the technique called ?Delestage? (once a day the must is drained off and then returned to the original vat by spraying it over the skins) for 5-7 days at 22° C. When the fermentation is complete, racking is carried out several times to allow clarification of the wine. The wine is left in cement tanks for about 6 months to undergo malolactic fermentaiton. Cold sterile filtration (pore size 1.5 microns) is carried out prior to bottling.