Viticulture: Traditional dry-farmed, organic, manual viticulture. The vines are head-trained and the vineyards are plowed by horse.
Winemaking: After a rigorous sorting of the clusters, 70-80% of the clusters are destemmed without crushing. When building the maceration, the grapes and clusters are transferred by gravity to 3,300L stainless steel and 4,000L oak vats. After a 4-5 day pre-fermentative maceration at low temperatures, the wine begins fermentation spontaneously. The wine undergoes a very gentle press in a vertical basket press.
ield blended vineyards comprised of ~90% Bobal and 10% mixed indigenous varieties including Pardilla, Malvasía, Moravia Agría, Moravia Dulce, and Rojal
Thousands of years ago these vineyard sites lay in the basis of the Río Jucar, and as a result, are characterized by a surface completely covered in large rounded stones - the depth of this stony surface varies between 5 and 20CM. Below these large pebbles there is a layer of iron rich red clay intermixed with sand and gravel for the next 1-1.5M, followed by solid limestone rich mother rock.
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