Pinord, vins i caves 1942

Varieties

Tempranillo

Elaboration

Fermented on its skins for 20 days, this wine is then quickly stabilised and bottled in order to maintain the maximum freshness of a young wine.

Stainless steel fermentation tanks are filled with water, emptied
and re-filled every 24 hours over a 3 day period. Each tank is sealed and stamped twice with a “Kosher” emblem. The
grapes are picked by hand and all winery work (from pressing and fermenting the grapes with “Kosher for Passover”
yeasts, to filtering, cold stabilisation, fining and bottling, are carried out by a rabbi.