Grand Chateau

We select the finest grapes of the Viura variety. We ferment using selected yeasts at a temperature of 16ºC to make the base wine. Later a second fermentation takes place in pressurized stainless steel tanks using a technique known as the short Charmat method, at a controlled temperature of 16ºC until the pressure reaches a maximum of 4-5 bars. The wine is filtered under pressure using tangential flow filtration and bottled including the remaining natural residual sugar.