Nekeas - The Fountain

It starts with a cold maceration that lasts at least 5 days, followed by 15 more days of alcoholic fermentation at a controlled temperature. Then, malolactic fermentation takes place in stainless steel tanks and oak barrels (half French, half American). Once this stage is completed, the aging of the wine begins. For 13 months, the wine rests in French and American oak barrels, which have been previously used for two other wines, ensuring added complexity and depth. During this time, the wine undergoes a lees aging process, with frequent rackings in barrel to ensure a uniform and optimal maturation. Finally, after at least a year of bottle aging, the wine is ready to be enjoyed, showing all the character and elegance that have been developed during this carefully supervised process.