D.O. Ribera del Duero
Our grapes come from a selection of plots of 100% tempranillo old bush vines yields between 1000- 3000 kg/ha. (See attached table). The harvest is done manually in boxes of 25 Kg. The plots are vinified separately, our philosophy is to let every little terroir express its potential. In the cellar the grapes are de-stemmed and deposited in open barrels where they macerate for 2-3 days. The fermentation is done with indigenous yeasts over 20 days. Daily punch-downs are made to facilitate the extraction. Once the alcoholic fermentation is completed maceration continues for a further 28 days in the same barrels. The free run wine of each parcel passes into a selection of new barrels according to their potential for aging and organoleptic characteristics (90% French oak, 10% Hungarian oak, 6 different coopers) where malolactic fermentation and aging takes place during 15 months.
Number of bottles produced: 1200 bottles of 75cl.
  : 14.4 % Vol. 
  : 3.69 
  : 4.50 g/l 
  : 1.40 g/l