Marques de Caceres
The grapes are de-stemmed and crushed. Alcoholic fermentation at controlled temperatures, starting off at 10°C to reach 28ºC. Prolonged alcoholic maceration with the skins up to 30 days to extract more colour, aromas and tannic structure. Malolactic fermentación in new French oak barrels or in stainless-steel tanks, depending on the batches. Once this process has finalised, the wines are put into barrels for ageing with racking every 6 months.