Coming from vineyards that on average are over 40 years old. Small plots of land carefully cultivated, goblet driven, with very low yields and high quality, great aromatic power and exceptional concentration.
Elaborated In Small Tanks
And with intense gravity pumping over during the entire maceration and fermentation process to extract all the potential the vineyard offers us. The cold maceration of about 5 days at 8º C, plus the fermentation and post-fermentation maceration give us a total of about 25 days of maceration.
Malolactic Fermentation In New Bottles
Later the wine makes the malolactic fermentation in new barrels, with constant batonage with the aim of increasing the smoothness and integrating and balancing the sensations fruit – wood.
Ageing Resalte Expresión
It is made in new barrels from the best cooperages, 90% French and the rest in American. It lasts 18 months, during which periodic rackings are made to help us oxygenate and clean the wine, helping a greater integration and increasing the sensations of complexity of the wine.