Pizzorno Mayusculas Tannat Carbonic Maceration 2020

Carbonic Maceration is an ancient winemaking technique first used by the Ancient Greeks and Romans in which the grapes are not de- stemmed. The Pizzorno winery is the only winery that has adapted Carbonic Maceration to the Tannat grape.
Fermentation takes place within each berry attached to the cluster under a carbonic atmosphere, obtaining with this a natural intercellular fermentation. Maceration continues for several days and when the right colour is produced, they press the clusters gently. The must obtained from this press completes the fermentation process in tanks with selected yeasts and controlled temperature.
using carbonic maceration produces a wine with bright ruby colour with violet edges. Great aromatic style with red fruits and banana on the nose. The palate is well balanced, harmonious and smooth, with low acidity making a Tannat totally different from those vinified in the traditional manner.