Lower Mountain Vineyards, near the Sierra de Ujué, with grapes harvested by hand and transported to the winery in nacelles 12 kilos, kept in refrigerator for later stripping.

Fermentation was performed with whole grain, making their daily pumping gravity.

Maintaining a climate varying between temperature and density profile, lengthening the fermentation 24 to 30 days.

(click on the bottle to download the wine sheet)

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