Carm Grande Reserva Tinto

Description

Vinification: In our winery, using the most modern technology and full temperature control, we eliminated bunches not in perfect condition, performed total destemming, gentle crushing and thermal shock, followed by a pre‑fermentative cold maceration period in a crusher for about 12 to 24 hours. Afterward the musts were transferred to wide, low fermentation tanks, where they fermented for about 10 days at temperatures between 24 °C and 26 °C. Malolactic fermentation occurred naturally, concluding at the end of December, with part of the wine undergoing this fermentation in wood. The wine then spent 12 months in new, extra‑fine French oak barrels. Suggestions: Pairs well with meat dishes and cheeses. Store in a cool, dry place, away from light and temperature fluctuations. Serve at 16 °C–18 °C. Consume in moderation.