New product
Elaboration and ageing.
Wine made with the character and the sum of different vineyards, with the singular centenary Tinto Fino grape from vineyards such as: La Mala, Punto Alto, Cuesta Moral, among others, which merge in Domino de Atauta, a singular wine fruit of the coupage of grapes.
One of the vineyards that stands out in its composition is La Solana, an old vineyard of 2.5 hectares, located on the slope of the cliff, facing south, with very chalky soil, and two large stones that are distinctive of the estate.
Each Pago has a distinctive personality, and each year, depending on the weather, the pumping-over is very short each day, between three and five minutes. It is better to speak of an infusion of skins into the must, rather than an extraction, whose purpose is to give the wine the necessary structure for its ageing.
Once the must has fermented and undergone maceration, the maceration continues for 20 days, depending on the richness of the colour of the grapes of each vintage.
The ageing is carried out on the third level of the winery, in oak barrels located in a space dug directly into the stone, through which water oozes, providing natural humidity. Each year a third of new barrels are acquired, always of French oak.