VINEYARD INFORMATION

Sourced from the oldest vines in the Villanueva de Huerva region and most selected vineyards based on temperature records, humidity, altitude, disease frequency, soil, orientation.

Villanueva de Huerva is the most remote and highest region in the Cariñena D.O. and barely accessible due to its slope terrain which is perfect for cultivating vines under a terrace technique.

WINEMAKING

Grapes were handpicked in the beginning of October from our oldest bush during the early morning hours to arrive fresh at the winery. They were then cold-macerated prior the fermentation for 96 hours at 6ºC, also known as "cold soak" in order to extract colours, fruitiness and flavours as well as providing a fleshier mouthfeel to the wine.

The primary fermentation took place during 8 days in stainless steel tanks under controlled temperature of 26 ºC. Once the fermentation finished the wine stayed "sur- lees" from 15 to 20 days the extract the grapes potential to the utmost.

After this stage the wine went through full malolactic barrel fermentation and was later aged 4 months in new French oak barrels of 225 liters.

There was a final selection from the best barrels and decided not to stabilize the wine and applied only a very gentle filtering.