Dona Paula Los Cardos Cabernet Sauvignon

The grapes are harvested in late March and early April. In the winery, they are first de stemmed and softly crushed. A cold pre-fermentative maceration takes place to preserve aromas. Then, the must is cooled and traditional fermentation starts. Post-fermentation maceration lasts between 10 and 15 days. After that, malolactic fermentation is carried out.