Vivanco Mazuelo 2017

TASTING

Purple-red color with a very high layer, with a very marked violet rim. Spicy aromas, with black fruit, pepper, cloves, mulberry leaves, all on a mineral and undergrowth background. On the palate it is very balsamic, mineral, with sensations that are also spicy (pepper, rose flower, cumin, cloves are repeated), with an elegant, vibrant and long aftertaste.

WINEMAKING

Manual harvest in small boxes of ten kilograms capacity. Cooling in a cold room until the temperature of the grapes reaches 3 °C. Double selection of bunches and grains, with a soft destemming and crushing. Gravity vats in French oak vats with no pumping and vinification separately from the plots. Cold maceration and fermentation for 20 days with native yeasts. Discovered by gravity in new and second-year French oak barrels to perform malolactic fermentation.

BREEDING

14 months of stay in these barrels of different cooperages, toastings and origins, without racking, remaining on its lees until bottling and periodic batônnage being carried out during the first four months. The wine is bottled without filtering or clarifying, so small precipitations of natural origin may appear over time.