This weather seems to give us very traditional and classical wines, lovely acidity, and possibly a long time evoluting in the bottle; a great future.
25 plots terroir-selected in the areas of Valtuille, called Matadeprada, Valdelaliebre, Valdemanteiga, Villegas; selected laom to sandy loam soils, with east exposure, a gentle slope, and old vines.
September 16th to October 4th. Manual harvest, transporting the fruit in small crates to the winery.
Fermented in 1500-litre stainless steel tanks; maceration during 48 hours prior to fermentation; alcoholic fermentation during 12 days, punching the cap manually to favor the extraction of polyphenols and aromas Devatting by gravity without pressing.
13 months in French oak barrels; during the initial six months, the wine was kept with selected fine lees, performing frequent “battonages” (lees stirring). The wine is not subjected to microfiltration nor stabilizing treatments.
Date of Bottleling.
May 2010. Total Production: 6,336 bottles.
Alcohol content: 15.00% vol
Total Sulphites: 25 mg/ L
Total Acidity: 6.01 g/l
Volatile Acidity: 0.60 g/l