CIPMA I Marisol Rubio Wine

The CIPMA I Marisol Rubio Wine is a dry white wine made with 100% Pedro Ximénez grape variety. CIPMA I Marisol Rubio Wine Harvest They perform their harvest in the early morning hours, where they collect only those clusters that meet the parameters that suit the quality of their product. All of this is done manually, placing the grapes in boxes. Subsequently, they transport them to the winery, preserving the integrity of the fruit at all times and avoiding possible fermentations. At the winery, the clusters are partially destemmed and subjected to very gentle crushing with rubber rollers, to be subsequently ground. The pressing is carried out in a traditional horizontal wooden press, from which the flower must is extracted from the first draining, and transferred to an underground concrete tank where light static settling is performed for 12 hours. Next, the clean must ferments in the concrete tank at controlled temperature and during this process a partial skin maceration is performed, being at the end of the alcoholic fermentation when the must-wine is introduced into 300-liter French oak barrels where it undergoes weekly bâtonnage (aging on lees) until a few weeks before bottling when the wine is left to clarify and stabilize spontaneously. This is the way to obtain an extremely elegant and noble product.