WINEMAKING AT BODEGAS VICENTE MALUMBRES

FERMENTATION

At Bodegas Vicente Malumbres every fermentation begins spontaneously, without the help of commercial yeasts or supplements to activate the process. The objective is to preserve all the oenological potential of each individual vineyard, and thereby to bring out the typicity of our vineyards into the Wine. The measures of our fermentation tanks (short with a wide base) makes possible the greatest possible extraction of polyphenols and anthocyanins.

EXTRACTION

Bodegas Vicente Malumbres in order to obtain the greatest possible concentration in their Wines, carry out daily pumping over and punching down of the cap of skins, according to the stage of fermentation, the vineyard from which the grapes come, and the style of  Wine we try to obtain. All of it must be done with an appropriate period of maceration in order to bring out the highest quality from each vineyard.

The length of maceration goes from 22 days to 28 days.

PRESSURE

After the Wine has been run off the skins, the skins are pressed with the greatest care controlling pressure at up to 1.2 bars.

MALOLACTIC FERMENTATION

Malolactic fermentation, refines the wine on the palate becoming rounder and allows its aromatic qualities to come out in all their splendour. With the malic acid changing into lactic acid, Wines become ready for bottling as Tinto Joven with no Crianza or are taken to barrel for ageing.

AGEING IN BARREL

Wines are aged in barrel to bring added complexity and richness to each of their styles: TInto Criado en Roble is  aged up to six months. Crianza Wines ( Malumbres Crianza, Malumbres Garnacha Crianza, Malumbres Graciano Crianza and Malumbres Primeros Viñedos) are aged 12 months. Malumbres Reserva is aged 12-18 months. We are using barrels of American oak principally and also barrels of French oak.

At Bodegas Vicente Malumbres barrels are used a maximum of four years. It is the way to make possible that our Wines take the finest organoleptic qualities from the wood.

ALWAYS DOING WHAT IS THE BEST FOR THE WINE

We use this expression very often at Bodegas Vicente Malumbres. In particular it is essential during the ageing process, since this is the way to achieve the finest quality in each type of wine. Therefore needless to say that we have whatever time is necessary for the wine to age in wood or in bottle, so that each vintage expresses its full potential in the glass.

Each barrel is kept in ideal conditions of temperature and humidity so that the exchange of wood and wine can take place in an optimal way.
 
AGEING IN BOTTLE

Ageing in the bottle has proved to be the greatest ally for the maturing of Wine. The length of bottle ageing time varies between three months for the Tinto Joven  up to two years for Reserva.