The winery has recently acquired several vineyards planted with old vine Viura, some with vines aged up to 80 years. ...Read more...
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The winery has recently acquired several vineyards planted with old vine Viura, some with vines aged up to 80 years. Grapes were harvested by hand during the first week of October with strict selection of the grapes, which, after reception at the winery, underwent cold maceration for 12 hours and were then lightly bladder pressed to extract the free run juice. The wine (must) underwent slow alcoholic fermentation for 20 days. Afterwards, it aged in stainless steel vats with its lees for several weeks. Stabilization and light filtration occurred before bottling.
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