The beauty of a unique flavor
The type of grape, the proportion of stem to fruit, the length of fermentation, the type of barrel, … each consideration is decided taking into account the full enjoyment.
Even though we are defenders of carbonic maceration when it comes to making our wines, we have not forgotten the traditional winemaking method, taking great care to offer a sublime wine, a true reflection of the beauty of a unique flavor.
In Arúspide, after the second selection in the film, the fermentation process begins for up to ten days, making between two and three daily overruns, getting the wine to be oxygenated in a unique way.
Barrel and bottle aging
For those wines destined to aging, the bleeding of the deposits where the malolactic fermentation begins is carried out, and later it is transferred to the French oak barrels where they will begin their aging. Finally, with the passage through the bottle as the last stage for the aging wines, the bottles are left in bottle racks to finish rounding.
The wines of carbonic maceration are young wines, exultant of color, aromas and flavor, that make our tables happy with fruit potential. Everything begins with the arrival of the grape to Bodegas Arúspide, the whole bunches are introduced in a deposit that previously has been made a process prevents the oxidation of the grape and promotes fermentation. Here begins the intracellular fermentation within each grape, which will last four to five days in white wines and between twelve and fourteen in reds.
Then, the bunches of the deposits are removed to be pressed to extract the best wine must. This will then begin the alcoholic fermentation to reach its final alcoholic strength and all its nuances.