Elaboration process of 6cepas6 Rosé Wine

Wine made following the traditional method known as "sangrado" where both the grape juice and the skins are combined for a brief period of time (12h aprox).

After the above-mentioned process, the juice ferments in small satinless steel vats (4.000 l.) to temperature controlled (14-15º) during 15-20 days.

Once the fermentation process is over, the wine will still remain in contact with its lees for three additional months in new french oak barrels.


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