Marques de Murrieta Finca Ygay Reserva 2007

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Winemaker's Notes:

Grapes are first de-stemmed and then fermented in temperature controlled, stainless steel tanks for 8-11 days, with c...

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Winemaker's Notes:

Grapes are first de-stemmed and then fermented in temperature controlled, stainless steel tanks for 8-11 days, with constant skin contact, at 25oC. During fermentation the wine is both pumped over the cap of grape skins at the top of the tank (remontage), and also the cap is pressed into the fermenting wine every second day (pigeage). Both these processes ensure maximum colour and aroma, without producing excessive tannin. Afterwards the solid parts of the grapes are pressed in vertical wooden presses with double screws. This is a smooth and slow treatment that favours the extraction of the colour and tannins that reside in the skin of the grapes. Recommended foods: All red meats and cured ham, as well as grilled fish and dishes with rich sauces.

Grapes are first de-stemmed and then fermented in temperature controlled, stainless steel tanks for 8-11 days, with constant skin contact, at 25oC. During fermentation the wine is both pumped over the cap of grape skins at the top of the tank (remontage), and also the cap is pressed into the fermenting wine every second day (pigeage). Both these processes ensure maximum colour and aroma, without producing excessive tannin. Afterwards the solid parts of the grapes are pressed in vertical wooden presses with double screws. This is a smooth and slow treatment that favours the extraction of the colour and tannins that reside in the skin of the grapes. Recommended foods: All red meats and cured ham, as well as grilled fish and dishes with rich sauces.

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