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After full destemming the grapes are pressed to obtain their juice and cold maceration is performed to extract the fruit aromas and achieve the desired pale hue
watermelon
Long aromas that will last to the end of your journey – until the next one begins of course
was a direct descendant of those early pioneers
The method is used most notably in Beaujolais with varying degrees of success
Valdespino Quina Related Product:45083058929976 After full destemming the grapesThis quina is from a traditional recipe used by the Valdespino family for over 100 years. It is old Oloroso wine from the VOS and VORS soleras blended with a little Pedro Ximenez from El Candado. The wine is aromatized by fruits, roots and herbs such as Cinchona bark, gentian root, licorice, nutmeg, dried grapefruit and dried Seville oranges. The final blend is aged together in casks that were previously used to age Valdespino Oloroso.
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