Dinner party
Salmon: Three Wines + Three Ways
Building momentum in the Kitchen and in the Cellar can be the very best thing for your skills and, as importantly, your feelings about them. Part Two: Salmon.
100% Hondarrabi Beltza
Harvest is done by hand and transported to the winery in 20 kg boxes. At the winery the grapes undergo further selection. This is followed by rose vinification at controlled temperature. Mature the skin with the juice between 12-15 hours , pneumatic pressing in an inert atmosphere, the fermenting at a controlled temperature in stainless steel tanks. Maceration occurs between 8 to 10 hours before pressing. Temperature controlled fermentation. The winery performs selection of the grapes for only the healthiest bunches. The grapes are cold macerated for 15 hours followed by destemming and a closed pneumatic press. Temperature controlled fermentation by selected indigenous yeast.
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