100% Organic Tempranillo, carbonic maceration.
This high range young wine, made solely using Tempranillo grape, is harvested in mid October from vines that are over 65 year’s old. This wine is produced by means of carbonic maceration, the traditional method par excellance for fermenting wine; although this method has currently lost ground to other more industrial methods. The wine is made in small tanks with maceration times ranging from 9 to 12 days, after which the wine is clarified in a natural manner using egg albumin. By the end of the process we obtain a young wine with a well structured body and very expressive in its varietal aromas.