VINIFICATION: Vinification in open-top tanks, cold soaked for 24–48 hours and fermented for 10–12 days with punch-downs twice a day and gentle pumping over.
AGING: Malolactic fermentation in barrels. Barrel aged for 12 months in new French oak.
La Poza
La Poza de Ballesteros is a vineyard on a gentle slope with calcareous clay soils over a silty substratum. Strong, compact, deep, poor soils. The west-facing vineyard imparts remarkable mature, spicy wine sensations. The wine’s most notable attributes include big, full, round, dense tannins.
GRAPE VARIETY: 100% Tempranillo
VINEYARD: Located in Elvillar at 600 meters, planted in calcareous clay soils.
WINEGROWING: Environmentally friendly, without insecticides or weed killers. Organic viticulture
HARVEST: Manual harvest in 10 kg boxes. Cluster and berry selection. Average yields of 3,000 kg/ha
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