From our Marinacea vineyard, planted in a 3x3 real frame in 1917 on loamy, sandy soil covered with pebbles.
Spontaneous fermentation with its native yeasts at a controlled temperature of 25º C and malolactic fermentation in new French oak barrels begin a careful and meticulous process that continues with its permanence for 24 months on its lees and refining in the bottle for 3 years to provide it with an extraordinary balance.
Variety : 100% Tinta de Toro
Vineyard : Payment of Marinacea planting framework 3x3 in dry land.
Cultivation : ecological.
Bunches : Thinning of bunches
Soils : very poor sandy loam.
Low yield over 4,000 kgs per hectare.
Manual collection in boxes of 15 kilos.
Strict table selection .
Cold maceration for 5 days.
Fermentation in stainless steel tanks at 25ºC.
Malolactic fermentation in tank.
Aged in 225L French oak Bordeaux barrels for 24 months.
Aging in the bottle for a minimum of 36 months before going on the market.
Without tartaric stabilization .
Light filtration through cellulose plates before bottling.
Optimum consumption temperature between 15 and 18 ºC
From our Marinacea vineyard, planted in a 3x3 real frame in 1917 on loamy, sandy soil covered with pebbles. Spontaneous fermentation with its native yeasts at a controlled temperature of 25º C and malolactic fermentation in new French oak barrels begin a careful and meticulous process that continues with its permanence for 24 months on its lees and refining in the bottle for 3 years to provide it with an extraordinary balance.