CABALLERO DE OLMEDO SEMISWEET
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Denomination of Orgin Rueda
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Serving temperature. 8º to 10 ºC
WINEMAKING PROCESS
Reception of the grapes in our winery; destemming and crushing of the grapes. A maceration with
the skin of the grapes intact is carried out for a few hours, and then later the grapes are lightly
pressed to extract the grape must. We carry out a static settling process with help from cold
temperature, and then the wine goes through the alcoholic fermentation at low temperature for 15
days. This is the moment in which the balance between sugar and acidity is adequate, and we stop
the fermentation in a controlled way with cold temperature. Afterwards, a racking operation, or
transfer of the wine, is carried out to eliminate the thick lees, leaving only the fine lees in the wine
which we work with for several months in order to obtain wines of complexity and structure with a
final touch of elegance. Finally, the clarification, stabilisation and a light filtration is done before the
wine is bottled.
