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Wine Description
The Story
Fermentation always starts naturally and spontaneously. The grapes will always ferment in wooden vats with indigenous yeasts and no temperature control. Maceration times can vary, up to two or three weeks. The total time that this wine spends in oak is 24 months, of which 18 are spent in new French-oak casks and the rest in oak vats. After ageing there is light fining of the wine using fresh egg whites.
Vintage 2016
SPAIN 2016 will be remembered for the piles of grapes thrown to the ground in Rioja. Our most renowned wine region, as well as Navarra and most appellations in Castilla y León, registered very high yields in sharp contrast with Mediterranean wine regions where drought led to below-average production levels. The gloomy picture came from Ribeira Sacra in Galicia where severe hail hit the area of Doade in August and destroyed 400,000 kilos of gra...