The grapes come from the selection of owned plots. Las Lamas village area.
Early Cambrian period. Slates with a thick layered structure, placed horizontally and obliquely, clay is predominant. Strong erosion ensures constant rejuvenation of the soil, which is only 45 cm deep. Moderately acidic soil, but with very acidic rocks and a strong presence of iron, which balances thanks to the absence of bases.
Alcoholic fermentation: Oak vats with regular punching down. Indigenous yeasts.
Maceration: 56 days.
Malolactic fermentation: Spontaneous in oak vats.
Aging: 8 months in barrels and fudres.
To ensure optimal development, this wine must be stored in the cellar at a maximum temperature of 12 ºC.
Contains sulfites
Optimum consumption after 10 years in the bottle. Decant at least 1 hour before serving.
Great aging potential.
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