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Natural acidity is preserved by inhibiting malolactic fermentation
In the cellar vinification is cold carbonic and semi carbonic maceration (approximately 30% juice) at 10-12 degrees with natural yeasts in large concrete vats
An instant classic from the The Remnant Whiskey Co
Most years we co-ferment between 2 and 4 per cent viognier with the shiraz
The resulting wine is what the common vernacular calls ‘Glou Glou” Light
Rioja Vega - 2019 Rioja Reserva Cognac Natural acidity is preserved byBright, deep red cherry colour. The nose displays an array of aromas of very ripe fruit, toast toffee and vanilla. Unctuous, velvety and balanced on the palate, with a good, high quality tannic structure. Rioja Vega, Winery.
