Temperature
A process that consists in maintaining the fermentation temperature within certain boundaries, thus increasing the extraction level of grape aromas. Various processes can be used but it is an essential stage for both whites and reds. For an adequate aging, the wines need consistent low temperatures. Serving temperatures vary from 9ºC or 10ºC for white wines, 14ºC for a young red wine and 16ºC, 17ºC or 18ºC for older red wines. Sparkling wines should be served between 6 and 8 degrees Celsius.