Malacara Varietals

Young and modern wines. Exponents of the new world, distinguished by the flavors and aromas of fresh fruit and good drinking.

MALACARA VARIETAL RED WINES

The grapes were hand-harvested, destemmed and crushed. The must was chilled and cold-soaked for 72 hours prior to fermentation for additional extraction of color, tannins and flavor. Fermentation took place in upright, conical tanks at 29° celsius (85°F) for six to eight days. The wine underwent full malolactic fermentation. It was bottled-aged for 6 months before being released into  market.

MALACARA WHITE AND ROSÉ

The grapes were vineyard selected and hand-harvested prior to pressing. The juice was cold-settled and solids were removed before fermentation, which ocurred in upright fermentors and barrels at 13° celsius (55°F). Approximately 65 percent of the wine underwent malolactic fermentation before it was aged on its lees for three to four months to impart a rich, toasty mouthfeel.