Muro White Oaked 2022

The grapes are received in 300 kg box.The whole clusters are trodden to extract the must but is not obtained by pressing to conserve the vibrant fruity flavors. White must is fermented in a stainless-steel tank to retain brightness and purity of fruit. Fermentation is at 15ºC, for 20 days to extract the biggest quantity of flavors. It does not take place Malolactic Fermentation to keep the acidity. The wine is with its yeast lees throughout two months for to improve the mouth of the win and a rich, creamy finish. Finally, spents 7months in 500 L oak bocoys to keep the fruity aromes.