The vineyard sits on a hill at over 900 meters above sea level, with a north-facing orientation that imparts freshness. Being ungrafted, the vines provide consistency across vintages, adding the aromatic subtlety and silky texture imparted by these ancient Tempranillo clones (Tinto Fino) alongside Albillo Mayor. Together with the terroir, they weave a wine that is vast, deep, fresh, mineral, and utterly unique.
Spanning just 1.12 hectares, the vineyard is registered in 1930 and planted ungrafted (85% Tempranillo, 15% Albillo Mayor). Its soils are a mosaic of sandy, gravelly layers, shallow but rich, resting on limestone sandstone.
The grapes are harvested manually in 12-kilo boxes, with careful selection of clusters and berries, followed by 100% de-stemming.
The alcoholic fermentation takes place with native yeasts from the grapes, and a maceration of about 20 days with gentle punchdowns, minimizing intervention on the cap to preserve the wine’s fullest expression. The wine is gently pressed at the end of maceration, always guided by tasting.
The malolactic fermentation and aging unfold in French oak barrels from Darnajaou, where the wine rests for approximately 20 months, quietly maturing and revealing the elegance and complexity of this singular terroir.
The vineyard sits on a hill at over 900 meters above sea level, with a north-facing orientation that imparts freshness. Being ungrafted, the vines provide consistency across vintages, adding the aromatic subtlety and silky texture imparted by these ancient Tempranillo clones (Tinto Fino) alongside Albillo Mayor. Together with the terroir, they weave a wine that is vast, deep, fresh, mineral, and utterly unique.
Spanning just 1.12 hectares, the vineyard is registered in 1930 and planted ungrafted (85% Tempranillo, 15% Albillo Mayor). Its soils are a mosaic of sandy, gravelly layers, shallow but rich, resting on limestone sandstone.
The grapes are harvested manually in 12-kilo boxes, with careful selection of clusters and berries, followed by 100% de-stemming.
The alcoholic fermentation takes place with native yeasts from the grapes, and a maceration of about 20 days with gentle punchdowns, minimizing intervention on the cap to preserve the wine’s fullest expression. The wine is gently pressed at the end of maceration, always guided by tasting.
The malolactic fermentation and aging unfold in French oak barrels from Darnajaou, where the wine rests for approximately 20 months, quietly maturing and revealing the elegance and complexity of this singular terroir.
