Viña Albina Late Harvest Reserve
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Under botrytis cinerea conditions, manual harvesting is carried out when the skin softens, the grape dehydrates, but still maintains a high concentration of sugars in the tasting, without losing acidity.
The alcoholic fermentation of the free-run must is managed through bâtonnage techniques inside new wooden barrels, 50% American oak and 50% French. When the alcohol concentration prevents the yeasts from consuming more sugars, fermentation stops spontaneously. Afterwards, it is racked and cleaned to mature for 16 months in these same barrels. It remains at least one year in the bottle before its commercialization.
Viña Albina Late Harvest Reserve
