MOscatel

Los primeros kilogramos de nuestra uva Moscatel ya están en Bodega.

El mosto reposa a baja temperatura en nuestros depósitos, donde comenzará el proceso previo a la fermentación alcohólica: el Desfangado. Durante este proceso, restos vegetales (hollejos, raspones, etc.) caerán al fondo del depósito por decantación.

Para ayudar en este proceso, nuestras compañeras del laboratorio estudian y llevan a cabo ensayos. De esta forma, determinan la dosis de enzimas más adecuadas para aumentar la compactación de estos restos y mejorar la decantación. Gracias a ello, conseguiremos una acidez más equilibrada, mejorar color de nuestros mostos y aumentar su calidad  organoléptica.

Pasos imprescindibles para conseguir vinos más frescos, estables y con aromas exquisitos, como es el caso de nuestro Fragantia 6, elaborado con esta uva Moscatel.

Antes de añadir la enzima

 

Una hora después de añadir la enzima

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