46 CEPAS

Production 3,000 bottles

Grapes 100% Merlot

Vineyard Sardón de Duero (Valladolid), calcium soil, north-facing, altitude 855 metres

Viticulture Biodynamic

Vinification Hand harvested, whole-bunch crushing. Wild yeast fermentation with no interventions nor corrections. Daily plunging took place during 12-15 days of maceration. Then the wine was racked off to stainless steel tanks where malolactic fermentation took place for 20-30 days, after which it rested for several months before bottling.