Vinification of Meia Encosta Red Wine 2021: Total stemming of the grapes. Brief pre-fermentative cold maceration followed by fermentation in tanning for 6-8 days at a controlled temperature of 26-28 ºC with relatively frequent pumping over. After alcoholic fermentation, the wine is separated from the masses with which it fermented and malolactic fermentation is triggered. Part of the wine is aged in stainless steel vats and another is aged in French and American oak wood for 6 months.
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