12 months in 2nd year French and Acacia oak barrels with weekly bâtonnage.
After careful selection by their best state, the grapes were harvested for chests of 25 kg and sent to the winemaking center where they were slightly pressed in a pneumatic press. The resulting must was sent to stainless steel vats, inertized and cooled, where it remained for 24 hours to make the decantation. At the end of this period, it was transferred to another stainless steel vat where it was inoculated with selected yeasts, starting its fermentation. After 48 hours of the start of the alcoholic fermentation it was transferred to French and acacia oak barrels of 500L where the fermentation ended. Staged with weekly bâtonnage on fine lees for 12 months.
Pacheca Grande Reserva Branco has golden yellow colour that evokes leaves of tea in the aroma and citrus touches enveloped by toasted notes of wood.
In the mouth it is mineral, of unusual freshness given by the high acidity.
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