Made from grapes from our youngest vines, “La Veguilla” and “Valseca”, which average 25 years in age. The grapes are destemmed and crushed and macerated for 3-4 days before fermentation begins naturally with the wild yeast on the skins. Fermentation then continues for 10-12 days more.
Aged in stainless steel with racking to another tank every 3 months. No oak aging. The wines are bottled unfined and unfiltered.