Tasting note

Viticulture

A selection of vineyards with low production settled on poor soils of Ebro’s terraces in the area of the Sonsierra.

Vinification

Between 8 and 10 days of static maceration to avoid over-extraction. Spontaneous fermentation with native yeasts at 24 degrees C. Very small amounts of sulfur are added. Ageing for 18 months in French, Eastern European and American oak barrels. 10% of new barrels and 90% of used barrels from 2 to 6 uses.