Vineyards
From two Vineyards in Moreda de Álava, planted in 1936 y 1955
Harvest and Production
The grapes were harvested and sorted by hand at optimal ripeness in 10kg boxes according to the lunar calendar. They are macerated for a week with their skins in a concrete tank. Later transferred to 500-liter French barrels ferment without any type of additive or preservative. Malolactic fermentation takes place spontaneously. The wine remains in the barrel for 12 months.
Tasting note
On the nose, aromas of stone fruits with an oxidative profile and notes of stewed apples and an earthy touch. The palate is fresh and lively with good acidity and hints of the tannins from fermentation with its skins.
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