Alter Enos 2006

In 2000 they did the first tests and a few years later they decided to bottle. Vinification is simple: harvest in a 15 kilo box, overnight skin maceration and the next morning it is pressed, racked and placed in barrels that range between 60% new and 100% depending on the vintage. It spends a year there, is clarified to avoid protein breakdowns and is bottled. The profile is of a wine that avoids vegetality, concentrated, intense and with approximately one year in the barrel. The barrels are made of fine-grained French oak, medium toasted and dried for between 36 and 60 months. Production ranges between 1000 and 3000 bottles.