Guiguan Bodegas Lanzarote | The Art of wine in ... Lanzarote Wines | Our Wines
Lanzarote Wines | Our Wines
From an Island who ́s cultivation, cuisine and landscape is unique in the world, are made Guiguan wines to accompany...
 DRY MALVASÍAVariety Volcanic Malvasia
Elaboration Handpicked bunches at their optimum maturity in order to preserve maximum variety of aromas. The pressing is done at low pressures to obtain higher quality musts. Decanted intro stainless steel tanks where the alcoholic fermentation also performed at low temperatures to a greater respect varietal. Ageing on lees finished fermentation and bottling continued to maintain freshness.
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 TRADITIONAL RED
Variety: Black listed
Elaboration: Picked the grapes with a good time of maturity, dominated the sweet and fruit flavors. Macerate the skins during alcoholic fermentation and practice continuous pumping to extract color and tannins. Fermented at below 25o C temperature controlled not to extract soon descubamos greenery. Cmalolactica fermentation in steel barrels for partial step to respect its fruity character. |
 SWEET MOSCATEL
Variety
Muscat of Alexandria
Elaboration
Late harvest Muscat of partial basking in our facilities until 22-24 o potential. Light stemming and maceration for maximum aromatic expression. Decanted into fermentation tanks at low temperatures. When you have parameters headed Suitable sugar alcohol stopping vinous fermentation. After decanting had to oak barrels to ripen until bottling.
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 ROSÉVariety Black listed
Elaboration Selection of clusters in the plots once determined at harvest. Barreling at 12o C and mash until desired color. Bleeding, discard the must obtained from the presses, and desfangamos to remove plant debris. Later transfer and alcohol at low temperatures to preserve the aromatic potential fermentation. The wine decanted naturally in deposits to be filtered and bottled in their youth.
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 MALVASÍA SEMISWEET
Variety Volcanic Malvasia
Elaboration Following the same principles to our Malvasia seco, Grape Harvest lightly on matured.
Decantation and fermentation in stainless steel. The fermentations is stopped by cooling to 0o C then filtered to remove yeast. It will be in the wine a remnant of residual sugar that comes from the same grape. |
