Name: Count of San Cristóbal 20166
Winery: Conde de San Cristóbal
Denomination of Origin: Ribera del Dueroo
Grapes: Fine Inka
Elaboration: The grape is unloaded in a belt hopper, passing through the selection table and destemming at low
revolutions In tanks with a capacity of 21,000 kg, a cold maceration is carried out for 3 5
days The process continues with alcoholic fermentation at controlled temperatures of 20 to 24 ºC during
9 to 12 days Finally, the wine is subjected to a maceration with the pastes for 7 to 10 days
Data sheet
