One of the natural processes that shape the personality of the wines that come from our Viña Lanciano estate is malolactic fermentation in barrel.
Malolactic fermentation (MLF) consists of the transformation of malic acid (present in the pulp of many fruits) into lactic acid through the metabolic action of the lactic bacteria that wine contains, and, unlike alcoholic fermentation (AF) it is not caused by yeasts. One of the immediate results of this is a reduction in the total acidity of the wine, becoming more unctuous, oily and pleasant on the palate, something which we work on throughout the AF and perfect through the MLF, with weekly stirring of the lees to achieve a greater volume on the palate.
Every year, before the arrival of harvest, we acquire and examine a selection of French new oak barrels that will “house” the future wines from our estate over various months. A vital stage during which our team of oenologists must take great care to monitor each and every one of the barrels, paying constant attention to the correct temperature and the pH level, among other factors.
Without doubt, this is one of the fundamental processes that hone the personality of our wines, fruit of the experienced and careful work of our technical and winery staff.
Because looking after every little detail is #MuyLAN.