100% Tinta del Pais
Made exclusively from Tempranillo vines, locally called Tinto del Pais, aged between 15 and 20 years old. The vines are planted in sandy loam with calcareous clay and limestone at an altitude of 850 meters. Fruit from three different vineyards are blended to produce this wine.
Harvested by hand during the first week of October into 15kg boxes, the grapes were sorted by hand on a selection table and immediately de-stemmed, lightly crushed and moved by gravity to fill 16,000 liter tanks to 80% capacity. The grapes are held at low temperatures for 4 days to start to extract color and fruit aromas. After 4 days, fermentation commences through the action of native yeasts. Fermentation temperatures are kept relatively low looking to emphasize fruit aromas in the finished wine. Maceration lasts between 10 and 12 days with both pump-over and pigeage used to control extract. After pressing, the wine is racked to clean stainless steel tanks for native malolactic fermentation.