Marqués de Murrieta “Finca Ygay” Reserva Rioja

The grapes are first de-stemmed and then fermented in temperature controlled stainless steel tanks for 11-15 days, with constant skin contact, at 25ºC. During fermentation the wine is both pumped over the cap of grape skins at the top of the tank (remontage), and also the cap is pressed into the fermenting wine every second day (pigeage). Both these processes ensure maximum colour and aroma, without producing excessive tannin. Afterwards the solid parts of the grapes are pressed in vertical wooden presses with double screws. This is a smooth and slow process that favours the extraction of the colour and tannins that reside in the skin of the grapes