Lagar De Cervera Albarino

”vintage at the start of the growing cycle there was a delay of about 10 days compared to a normal year. A wet cold spring gave way to a hot dry summer with some days recording unusually high temperatures for the region. These conditions ensured perfect grape ripening. Good weather in september allowed for a long unhurried and smooth vintage with clusters in good health. Vinification after manual harvesting during the second half of september the grapes were placed in 20 kg tubs and taken in refrigerated transport to the winery. The best clusters coming out of the sorting table were destemmed and the grapes macerated for 10 hours. They were then gently pressed at 10 °c in an inert atmosphere to prevent oxidation. After decanting the clean must underwent alcoholic fermentation with the temperature kept at 15 °c. Due to the characteristics of this harvest 10% of tanks underwent malolactic fermentation. After the first racking and until bottling the wine was kept in c