Sourced from vineyards in the village of Elvillar de Álava. Vines with an average of 20 years of age are planted in limestone soils.
HARVEST AND PRODUCTION
Whole clusters of Tempranillo and Viura were placed in large oak vat and sealed with CO2.
The fermentation starts spontaneously. Once the grapes reach 80% fermentation, they are pressed and returned to an oak vat where the wine finishes its alcoholic and malolactic fermentation naturally.
On the nose, bright strawberries, and fresh red fruit with a hint of floral notes. The mouth is light with fruit-driven flavors. A quaffable wine.