Santa Alba’s higher end range with wines that show more concentration, structure and body.
Tasting Notes 15-18 days of Maceration.
Traditional pump-over and punch down.
Active dry yeast (Bayanus); temperature 25-28 degrees Celsius (77-82 Fahrenheit). Wine kept on its lees for six months in stainless steel vats with micro-oxygenation and with French oak staves; 15 percent of the wine ages eight months in French and American oak barrels
Technical info Total Acidity: 4,5 g/L
Residual Sugar: 2 g/L
