Oxte Cézanne Garnacha 2023

What makes Oxte Cezanne a good wine?

The winemaking process begins with the harvest at the optimum moment of fresh fruit in the field. After destemming and light crushing, the fruit undergoes a pre-fermentation maceration at 8ºC for 5 days. Subsequently, alcoholic fermentation is carried out at a temperature of 21ºC for approximately 8 days. Once this stage is completed, the wine is pressed and malolactic fermentation begins on its fine lees. After completion of this fermentation, the wine is racked and battonage is carried out periodically for 3 months to work the lees

The winemaking process begins with the harvest at the optimum moment of fresh fruit in the field. After destemming and light crushing, the fruit undergoes a pre-fermentation maceration at 8ºC for 5 days. Subsequently, alcoholic fermentation is carried out at a temperature of 21ºC for approximately 8 days. Once this stage is completed, the wine is pressed and malolactic fermentation begins on its fine lees. After completion of this fermentation, the wine is racked and battonage is carried out periodically for 3 months to work the lees

After destemming and light crushing, the fruit undergoes a pre-fermentation maceration at 8ºC for 5 days. Subsequently, alcoholic fermentation is carried out at a temperature of 21ºC for approximately 8 days. Once this stage is completed, the wine is pressed and malolactic fermentation begins on its fine lees. After completion of this fermentation, the wine is racked and battonage is carried out periodically for 3 months to work the lees

Color

"The concept is that of an easy, fun, long-drinking wine that can be drunk before a meal or during an evening with friends, even with light meals." 13-15ºC