Production: The grapes come into the winery at low temperatures, so that the fermentation is long, ending at a temperature of 28 ºC. The maceration is done with regular pumping to obtain the desired polyphenols, then run-off and micro-oxygenated to get the stabilization of tannins, acquiring the wine a better structure.

The malolatic fermentation is done in barrels of French oaks and then the wine is aged in barrels of French and American oaks, where the wine acquires the aromatic complexity depending on the stay in the barrel, either of four or twelve months.

After this aging, the wine is bottled and kept in the bottle for three months in order to be commercialized.

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