La Dona Tigana

A passion

La Dona Tigana White

The grapes are hand-picked towards the end of August or the beginning of September depending on the year. Then they are pressed to obtain this white wine after a short skin contact maceration at room temperature over 3 to 4 hours, the juices are cleansed using a cold enzymatic method (approximately 12°C) for 36 to 48 hours then left to ferment at a controlled temperature of 14 to 16°C. The fermentation period lasts for 12 to 18 days.

La Dona Tigana rosé

The grapes are hand-picked towards the end of August or the beginning of September depending on the year, and then they are pressed to obtain this rosé wine after a skin contact maceration at room temperature over 5 to 6 hours, the juices are cleansed using a cold enzymatic method (approximately 12°C) for 24 to 36 hours then left to ferment at a controlled temperature of 14 to 16°C. The fermentation period lasts for 12 to 18 days,

    Organic farming

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