Vilarissa Grand Reserve Magnum

Ageing: The wine aged in French and American oak barrels for a period of 12 months before bottling.

Harvest/Winemaking: After careful selection in the vineyard, the grapes were transported to the winery in small 20kg wicker baskets and then transferred to cold rooms, where they were cooled to prevent premature fermentation. Crushing and destemming were followed by a long period of maceration and fermentation in stainless steel tanks, with temperature control.