Description
Campillo wines are produced in a tradition dating back over 150 years, with the utmost importance being placed on the careful selection of grapes. This commitment has resulted in one of the widest ranges of red, white and rose wines. Located in the heart of Laguardia, the winery covers an area of 50 hectares of vineyards.
Maceration takes place at low temperatures for 28 hours to gently extract the aromas. The wine then ferments for 20 days in oak barrels using different yeast strains, including natural yeasts from the vineyards. Malolactic fermentation is deliberately not carried out. To avoid unwanted oxidation, inert gas is used throughout the process.
The wine matures for 3 to 4 months in new, 225-liter barrels made from American and French oak. Regular manual stirring of the yeast creates additional complexity and a creamy texture.
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