Montecillo Edicion Limitada 2011
PRODUCTION AND AGEING
We ferment each variety separately in stainless steel tanks with Ganimede system at a controlled temperature of 26ºC. The must remains 20 days
in contact with the skins, to obtain the desired extraction of color and aromas. The wine undergoes malolactic fermentation in underground cement tanks.
It is then racked into new French oak and mixed wood barrels -with French and American oak staves interspersed-, where the aging is carried out.
In the last racking of barrels, the two varietals are assembled and the last six months of aging are aged as a single wine. After that,
the wine is bottled for at least 18 months before