The grapes come from a single owned plot. Zone of the village of El Ferro.
Early Cambrian period. Slate with a thick structure in layers, arranged horizontally 30 cm from the surface. As well as quartzite, sandstone and clay. Its soil is characterized by being placed in a tectonic fault, mainly due to possible eruptions, minerals such as cobalt, titanium besides iron, manganese and pyrite. Very steep slopes.
Alcoholic fermentation: Oak vats with regular punching down. Indigenous yeasts.
Maceration: 47 days.
Malolactic fermentation: Spontaneous in oak vats.
Aging: 9,5 months in barrels.
To ensure optimal development, this wine must be stored in the cellar at a maximum temperature of 12 ºC (54 ºF).
Optimum consumption after its 10th year in bottle. Decant at least 1 hour before serving. Great aging potential.
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