Bodegas Ontañón, Kaori Rioja Blanco

For Ontañón Kaori, in which each variety is vinified separately, we use only the juice from the first press. The must then undergoes natural, static settling or débourbage for a duration of two day

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For Ontañón Kaori, in which each variety is vinified separately, we use only the juice from the first press. The must then undergoes natural, static settling or débourbage for a duration of two days. It then ferments in stainless steel tank at 14 degrees Celcius for 19 days. After fermentation is complete, the wine rests for three or four days in order for the coarser lees to be eliminated naturally.

The wine then goes into one- or two-year-old American-oak casks for three months and only with the finest lees. Axer this, the wine is racked into barrels and remains there for approximately four months before bottling.