A selection of our oldest plots (80 years) among our vineyards in Pedrosa de Duero. Clay/limestone and gravel soils.
Picked and selected by hand in 15kg crates. Pre-fermentation, cold maceration for 6 days. Temperature controlled, alcoholic fermentation for 20 days, using indigenous yeast selected from our best vines, with daily pump over.
The malolactic fermentation is done very slowly, without the addition of bacteria, keeping the winery at 20oc for 20 days. The wine rests for 14 months in 300 litre barrels of fine grained, French oak and then bottled without filtration or clarification.
Ruby red in color with intense, garnet notes.
On the nose, it shows great complexity with notes of ripe fruit, cherry, blackcurrant and smoky hints against a background of liquorice.
On the palate, it shows great balance, due to the ripeness of the tannins.