Maceración carbónica es el método artesanal de elaboración del vino de año en Rioja Alavesa. Tempranillo es la variedad mayoritaria de uva tinta en Rioja.
Los racimos se depositan enteros en los depósitos. Desde el interior del grano y gracias a la fermentación natural se extraen los aromas y el color del hollejo. La prensa de los racimos completa la fermentación alcohólica del vino.
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