Only 1,200 bottles of this Cariñena from black slate soils. Manual harvest, in 10-kilo boxes, which are poured into the fermentation vat and left to ferment spontaneously at temperatures between 20 and 28 degrees. It is then pressed and a second fermentation of the residual sugars is allowed. The result is of great finesse. Aged in 500-liter French oak barrels.
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