Bodega El Lomo

Producer: AFECAN S.A.

Country of Origin: Spain

Production region: Canary Islands

Type of wine: Red Carbonic Maceration

Varieties: Listán Negro y Negramolle

Composition:

Alcohol content: 14% vol.

Total Acidity: 4.5 g

Volatile Acidity: 0.31 g/l

pH: 3.6

SO2L/T: 25 mg/l

Preparation:

VITICULTURE: Traditional trellis. (wire-trained wines).

Vinification:

The production of wine by the method of 'carbonic maceration' basically consists of introducing the whole bunches of grapes into a tank and closing it hermetically, creating an atmosphere rich in carbon dioxide (CO2) inside. For this type of elaboration you need whole grapes, healthy and without crushed or broken grains. Something that in our "Disarate" wine is achieved with the careful manual harvest of each bunch and especially with the entry of the grape into the reservoirs by gravity so as not to damage the grape seeds. Once we have the tank full, it closes hermetically and fermentation begins. This has the difference with respect to the traditional method, that it is produced inside each grape, which is why this wine has so many aromatic records. The duration of this process can take 6 to 8 days. Once the fermentation is completed, proceed to the descube. We proceed to the unpin the whole bunches that we take out of the deposit and from there they go straight to the press. The wine we extract is separated into 2 types: flower wine and press wine, of which we select the second, the press wine, for the elaboration of "Disparate" which will be the one with the most aromatic and gustatory concentration.

After several moves away from the air, in order not to lose that aromatic intensity typical of This preparation, it is bottled and marketed.

RECOMMENDATIONS:

Serve between 16-180C. Accompany with pasta, smoked and cured cheeses, tollos, teguestero marinade, old clothes, goat meat, rabbit in salmorejo, meat or fish in marinade.