The grapes enter the winery to be destemmed in small tanks to carry out alcoholic fermentation in a very smooth and controlled manner. Times don't matter. It is then racked into used Bordeaux barrels to quietly undergo malolactic fermentation and is aged in them for 16 months. Black fruit with spicy nuances. Fine and powerful. Maximum expression of the Prieto Picudo in its pure state
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Vile La Finca was born from the bond and admiration for the Prieto Picudo and Albarín varieties, more than 50 years ago, with vineyards planted at the beginning of the 20th century in Pajares de los Oteros, Léon. In 1967, no one in the area thought that Prieto Picudo could withstand long aging in barrels, the trend was fresh, young rosés and reds, and in Vile they decided to embark on the production of the reds they always wanted to make, in a traditional way. and sustainable. In 1975 they released the first 100% Prieto Picudo Reserve. Since then, they continue to observe, learn, accompany these peculiar varieties, to show that their heritage, their heritage, contributes to the world of wine not only history, but also high quality wines.