The grapes are grown on 70-year old vines originally planted in El Portillo vineyard by the owner’s grandfather. Grown organically, the vines produce a limited yield of 2,000 kg per hectare.
The grapes are manually harvested and fermented using natural yeast in 3,000-litre stainless-steel vats. They are left with their skins for 20-25 days before pressing. The run-off is discarded, and the wine is aged for 12 months in new French oak barrels. The wine is then pumped-over to new French oak barrels and aged for a further 14 months. And lastly, only eight barrels from the total are selected to be bottled.
It’s a challenge to live up to expectations with a name like Máximo, but this wine always manages to make the grade. The key to success is its incredible freshness despite its maturity and concentration. In other words, this wine radiates vitality due to its abundant acidity, which is not what you would expect from a wine as sweet and sophisticated as this. Aromas and flavours of black cherries and classic black berry notes are important characteristics of the Tempranillo grapes grown in Ribera del Duero, with its high temperatures during the day and very low temperatures most nights. The blend of spices and smoked oak is championed by succulent fruit giving rise to intense complexity.