200 MONGES RIOJA PREMIUM RESERVA

The grapes were destemmed, crushed, and underwent a cold pre-fermentation for 5 days. Fermentation took place in oak vats for 14 days, with temperatures ranging from a minimum of 22ºC to a maximum of 28ºC, with 3 pumpovers per day. After fermentation, the wine was transferred to a tank, where it remained for 15 days before being moved to barrels to undergo malolactic fermentation. The wine was aged for 30 months in new American oak barrels (60%) and French oak barrels (40%). It was then rested in a tank until bottling and underwent a minimum of 18 months of bottle aging before being released to the market. Our wine has not undergone any type of clarification. From this vintage, 69,880 bottles of 0.75L, 800 magnums of 1.5L