D.O. Ribera del Duero
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Mirum 2018 grapes come from a selection of plots of old vines (60-80 years), at high altitude (910 meters) planted head-pruned and with very low yields (1500 kg/Ha).
In the winery, the grapes are destemmed and vatted in open barrels and concrete tanks where they macerate for 2-3 days and then begin spontaneous fermentation with indigenous yeasts that lasts about 20 days. Light daily punching is carried out to favor extraction. Once the alcoholic fermentation is finished, the free-run wine from each plot is transferred to a selection of fine-grain barrels based on its aging potential and organoleptic characteristics, where malolactic fermentation is carried out and subsequent aging for 18 months.
Number of bottles produced: 2.412