Since 2024, I have been producing wines using carbonic maceration of whole grape clusters in stainless steel tanks for about 15 days.
Afterwards, I destem and return the must to stainless steel, along with its lees, for an additional period of 20 to 30 days.
Finally, without using a press, I perform a bleeding and let the wine rest in stainless steel until bottling.
From the 2024 harvest, you can taste two wines born from this process: Orange de Macabeu and Equinocci, a blend of Grenache and Macabeu.
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