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Fruit comes from ungrafted vines trained in the traditional cordón trenzado method, in the village La Perdoma (previously called Migan). The fruit is sourced from two separate vineyards at 400 and 600 metres altitude. 60% is from La Habanera, the rest from San Antonio. The latter is an older vineyard at lower altitude with volcanic soils and some clay. Viticulture is organic. Vines are around 100 years old. The soil is worked by hand without using any kind of chemicals. Harvesting is done by hand.
Each parcel is vinified separately, in 6,300 litre concrete vats with indigenous yeasts. Fruit from La Habanera vineyard is fermented with 100% whole clusters. Fruit from San Antonio is fermented with 20% whole clusters with 12 days maceration. Both parcels are foot trodden, followed by MLF in 600 litre oak barrels. Ageing is for 11 months.
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