César’s village wine comes from from 80-year-old vineyards located in Valtuille de Abajo. The wine is aromatic, fresh and elegant with concentration and focus. Aromas of ripe blackberry, blackcurrant, cacao, licorice, violets, and cracked black pepper.
85% mencia, 10% alicante bouschet, 5% white grapes and other varieties.
Fermentation takes place in wooden foudre of 500 and 1.000 liters, with 30% of whole grape. Each plot is vinified separately, including the white grape in the mixture, as it appears in the vineyard. The grapes are gently foot crushed, so that a part of the grapes remains whole in the fermentation, which is carried out spontaneously. The macerations last between 14 and 28 days. Daily gentle manual punching down. After fermentation blending and pressing are done and wine is left to decant for 7 days. Then the wine is put into 500 liters barrels for 12 months aging.
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