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Different vineyards located in the central part of the Alberche Valley facing south. Decomposed granite soils. 100% Grenache.
Manual harvest in 20kg boxes. Direct pressing in a vertical press, cold debourbage for 24/48h. Racking into untoasted used oak barrels, alcoholic fermentation with native yeasts. Alcoholic fermentation and aging for 7 months on lees in 500-300l used oak barrels.