Pedrosa de Duero (Burgos).
Specially selected, single vineyard:
Finca El Picón
2 has of loam/clay soil with gravel on the surface.
Selected and picked by hand in crates of 15kg
The grapes rest in a refrigerated chamber for 24 hours prior to being processed.
With the aim of obtaining the maximum expression, the wine is fermented in a vat of French oak with strict temperature control. To initiate the fermentation, we prepare our own fermentation starter, using yeasts selected from the same vineyard.
After 40 days, the free run must is racked from the vat.
Malolactic fermentation is done in new, 225 litre barrels, without the addition of bacteria, at 22oc for 32 days.
The wine then rests for 22 months in barrels of new, fine grained, French oak that has been air dried for 60 days, and it is racked four times.
It is then rounded with another 40 months in bottle, without any filtration or clarification.
Dark cherry colour.
Balsamic notes on the nose, blackberry with hints of
cinnamon spice, leather and black liquorice. A wide range of sensations give complexity to this wine.
On the palate, it is intense at the beginning with sweet tannins and an exquisite roundness.