Grapes from the La Montesa vineyard.
Village area, Valtomelloso, Valfrio and Valviejo. Yerga Mountain.
On soils from the Quaternary period, formed by alluvial carbonate sedimentation of different types such as volcanic rock, quartz and sandstone, filled with carbonate and clayey olluvial material, lime and sand. At varying depths there is a poor and cold petrocalcic horizon (result of redeposits) formed by precipitation of poor and cold calcium carbonate, with its characteristic white color. It determines the optimal management of the soil according to its level of petrification (hardpan). Long, low slope (10%) in the foothills of Mount Yerga.
Alcoholic fermentation: Spontaneous in stainless steel vats and pumping over. Indigenous yeasts.
Maceration: 35 days.
Malolactic fermentation: Stainless steel tanks.
Aging: 12 months in barrels
To ensure optimal development, this wine must be stored in the cellar at a maximum temperature of 14ºC.
Optimal consumption after three / four years in bottle.
Aging potential: over 20 years