Marques de Murrieta Pazo de Barrantes Albarino 2011

Winemaker's Notes:

Once in the cellar, the albariño grapes are first carefully and partially destemmed and then pressed in a low pressure pneumatic press. This process helps extract the maximum aromatic potential from the grapes. The grapes must is fermented in temperature controlled, stainless steel tanks for 30 to 40 days at 11° C–12° C. Fermentation takes place in absence of the grape skins. The albariño grape juice is left in contact with its lees for a short time in the pursuit of texture and density. The wine spends five months in stainless steel before bottling. Makers Notes

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Once in the cellar, the albariño grapes are first carefully and partially destemmed and then pressed in a low pressure pneumatic press. This process helps extract the maximum aromatic potential from the grapes. The grapes must is fermented in temperature controlled, stainless steel tanks for 30 to 40 days at 11° C–12° C. Fermentation takes place in absence of the grape skins. The albariño grape juice is left in contact with its lees for a short time in the pursuit of texture and density. The wine spends five months in stainless steel before bottling. Makers Notes

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