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thePROCESSES / theCarbonic Maceration
  CARBONIC MACERATION
(Young Red Wines)
1. Storage of whole grape bunches. With their stems, giving them the Rioja touch.
2. Pumping of grape must. Various times a day, so that it all ferments equally.
3. Alcoholic Fermentation. The sugar is converted into alcohol.
4. Grape treading. This can only be done when there are stems, if not, we would sink!
5. Malolactic Fermentation. When the sugars have concluded (they have converted into alcohol), the alcoholic fermentation finishes and the second fermentation begins.
6. Racking. From one container to another, several times until the sediments are eliminated
7. Clarifying Process. With plant clarifying agents, which drag the impurities to the bottom.
8. Filtering and Bottling. And uncork... all your senses.