La Piconada Barrel-Fermented White

Manual harvesting of the two white grape varieties, selected and staggered. Each variety is processed separately. Destemmed grapes are cold-soaked for 2 days in intelligent stainless steel tanks.

The highest quality free-run must is bled off and undergoes initial fermentation at a controlled temperature of 13-15°C, followed by alcoholic fermentation of the Chardonnay in new French oak barrels and foudres, and the White Tempranillo in American oak barrels with light wood toasting.

This is followed by aging on fine lees in the same barrels for 7 months. Daily bâtonnage of the barrels during the first two months of aging. Blending of the two wines at the end of their aging period.

High-quality oak wood selection.