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The grapes are grown in high-altitude vineyards in the northernmost part of Central Castile, where the continental climate enjoys sunny days and cool nights. This diurnal temperature difference encourages grapes with intense fruit and excellent varietal definition, which retaining remarkable freshness. The vineyards are sustainably managed and organically farmed as part of an integrated ecosystem. Low annual rainfall results in low disease pressure, enabling the vines to be grown without the aid of fungicides. Fertilisers have never been used, only organic manure is applied and weed control is managed by a low, superficial tilling. Rain water is collected and used for drip irrigation in the case of extreme drought.
The grapes were picked at night and in the early morning hours and immediately taken to the state-of-the-art winery for a short pre-fermentation cold maceration. The grapes were pneumatically pressed and fermented in stainless steel at approximately 16°C to preserve the pure fruit flavours. Malolactic fermentation was prevented by chilling, retaining a crisp character to the wine. The wine remained on its lees for a short time prior to being bottled.
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