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The Cellar
The Francesca Vicent estate comprises 18 hectares of which 11 are planted with Black
Garnacha, Cabernet Sauvignon, Merlot, Syrah and Cariñena vines.
The grapes ferment separately according to variety and vineyard plot. The wine is
gently pumped through to spread the sediment 2 or 3 times in small steel tanks during
the fermentation process.
After approximately 4 months, the wine is transfered by gravity to French and American
oak barrels where it remains approximately 12 months.
The coupage is chosen depending on the aroma and taste of the different varieties
and is then bottled without any further physical processes, nor filtering, etc,
in optimal temperature conditions.
The wine then stays in our cellar under perfect humidity and temperature conditions
until it is put on the market for consumption.
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