O Con da Moura 3x75Cl DO Monterrei

To make this wine, the best plots on the hillside and in the Monterrei valley are selected, such as Vilardevós, A Bodeguiña, Porto Lobos and Rabo Lagarto. The grapes are harvested manually in 20 kg boxes and then passed through a rigorous manual selection table before being gently pressed. The musts are made separately according to their origin, in order to extract the greatest potential from each plot. Depending on the origin of the musts, fermentation takes place in 2,500L vats, 500L French oak barrels or in stainless steel tanks at a controlled temperature of 16-18oC. After fermentation, the wine will be aged for approximately 8 months, with constant work on its lees. Once the separate aging is complete, the blending is done in stainless steel tanks for perfect integration. After bottling, it remains in the bottle for a minimum of 8 months before being released to the market.