Raúl Pérez Ultreia de Valtuille Bierzo Tinto 2016 region:Castilla y Leon indigenous yeast fermentation

indigenous yeast fermentation

He was determined to become a vigneron at any early age

with silky tannins and a long

it is transferred from a traditional oak whisky cask to a first fill European oak sherry cask

light débourbage before fermentation with indigenous yeasts

Raúl Pérez Ultreia de Valtuille Bierzo Tinto 2016 region:Castilla y Leon indigenous yeast fermentationVillage: Valtuille de Abajo Vineyard: Las Villegas Year of plantation: End of the 19th century Hectares: 1. 7 Altitude: 580 meters ASL Soil: Sandy Orientation: South Southeast Plant density: 4500 vines hectare Varieties: Mostly Menca with Bastardo (Trousseau), Garnacha Tintorera (Alicante Bouschet), Godello and Doa Blanca Elaboration: Harvested at the end of August beginning of September. Whole cluster fermentation with native yeasts in large, open