Andrea Miró – Naturalment Malolàctica

A week before the harvest, the pie de cuba is prepared in the vineyard, allowing the yeast of the grape itself to “develop.” When the grapes enter the winery, they are kept with the skins for 24 hours at a low temperature. It is then pressed and inoculated with the pie de cuba. Fermentation takes place in oak barrels. At the end of the alcoholic fermentation, malolactic fermentation takes place spontaneously. It is aged in barrels for 4 months with frequent batonages. Light filtration before bottling, so sediments can form.