Oenology

TRADITIONAL FERMENTATION AND OENOLOGY OF THE AVANT-GARDE

In Vitis Terrarum the methods of traditional fermentation are harmoniously fused with the oenology of the avant-garde. The objective is to achieve wines of proper crop. Singular, elegant and avant-garde. Prepared artisanally and with a special care in all the phases. 
To obtain the maximum expression of the wines we follow a natural fermentation process, with attention to detail in all aspects.

It begins with the removal of noble grapes from their central stem. The grapes are them submitted to alcoholic fermentation and maceration, a process which last some 15 days. Upon completion the wine is separated from the grape pulp and undergoes a malolactic fermentation which last between 5 and 7 days.

AGEING IN THE CASKS

The aging of the wine Vitis Terrarum begins between December and January. The duration of the process does not follow  pre-established rules. We use new casks of French oak from the forest of Allier and American oak. Each cask has a capacity of 225 litres.

During the aging the wines are moved three times to the year of cask in cask up to chieving the perfect balance between wine, wood and time.

AGEING IN THE BOTTLE

After the first year we proceed to the bottling. We do not use aggressive methods, as filtration, clarification or stabilization for cold which can spoil some of the peculiarities of an exclusive and high quality wine.

Ageing in the bottle is realized in a special aging room with strict conditions of temperature (16º C), darkness, moisture (80 %-85 %) and absolute silence. The bottles rest in cages of stainless steel for at least for twelve months.

This post is also available in: Spanish Chinese (Traditional)

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