Queiron Rioja Tempranillo Blanco MI Lugar 2021 750 ML

Harvesting in boxes. After destemming the bunches, the wine was placed in vats and homogenised at 7°C. Fermentation, with yeasts native to the vineyard, began with the skins at 14°C for one week. The second week of fermentation was carried out without the skins and only with the free-run must at 16°C. The final fermentation took place in 500-litre French oak barrels during the third and fourth weeks of the process. 85% of the wine was aged for 6 months in 500-litre barrels and the rest aged in stoneware amphorae.