The grapes are harvested once they reach a sugar level high enough to produce a 15% ABV wine. They are then brought to the bodega to be made into wine separately – destemmed, crushed and gently pressed to extract the first press. The must is fermented in stainless-steel vats. Once the fermentation has stopped the gross lees are eliminated and the two wines are blended together in a coupage. Following in our ancestors’ footsteps, we then deposit the wine temporarily in 16-litre glass demijohns. The wine is left exposed to the elements for around 18 months. This is when the microoxygenation takes place which afford the wine its singular golden colour. The wine is aged a minimum of 2 years in oak barrels before bottling.
Golden in colour, limpid and vibrant. Notable for its high ABV and microoxygenation ageing, as well as for the sensations it boasts from its time in oak. Aromatic nuances of dried fruit, with toasted undertones. Glycerol with a wide range of flavours, and notable complexity due to its time in oak. Long, unctuous, and spicey.