Manual harvest with careful selection. Old vines between 50 and 70 years old with very low yields (between 2,500 and 3,000 kg/ha) at high altitudes (between 855 and 915 m a.s.l.).
Each plot is vinified separately. In the winery, the grapes are destemmed and vatted in open barrels or concrete tanks where they macerate for 2-3 days. Fermentation is carried out with wild yeasts for 20 days while gentle daily punching is carried out to favor extraction. Next, the free run wine from each plot is transferred to a selection of barrels based on its aging potential and organoleptic characteristics where malolactic fermentation is carried out and subsequent aging for 15 months.
Intense and bright burgundy colour. Great complexity, with intense aromas of berries, blackberries and currants, which give way to balsamic hints of scrubland, violets and a final smoky touch. Pleasant entry, with excellent acidity and a subtle and frank mid-palate. Great structure and minerality.
