Vinification of Cottas Reserva White Wine 2017: The grapes are harvested manually and transported in 25 kg boxes, selected, de-stemmed and pressed at the entrance to the winery. After static decantation of the must at low temperature for a period of approximately 24 hours, the clarified must is sent to stainless steel vats where the start and the first part of fermentation take place, at which point it is transferred to French oak barrels where the fermentation process ends. alcoholic fermentation and where there is a battonnage period of around 7 months on total lees.
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