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Elaboration and Aging
The fermentation in barrel, which in Jose Pariente is a careful process to the extreme, allows to achieve a wine of extraordinary nuances. A distinguished balance of fruit and wood.
The grapes come from old vineyards located in the most characteristic area of Rueda. They are seated on quartzite boulders platforms. Formed in a traditional glass, the strains have an approximate yield of 4,000 kilos per hectare. The harvest is manual and is carried out using boxes of 20 kilos, which allows to make a first selection of the grapes in the field and then in the cellar.
The fermentation was developed in French oak barrels, new and of a year old, coming from several tonelerias. Subsequently a work of batonnage was carried out during approximately seven months, with the wine in permanent contact with its lees. After that time, he was forced to deposit in stainless steel, in which he remained five more months. Finally, it is bottled after the processes of clarification and stabilization.