Prepared by the vitivinicultor Alfredo Maestro. This wine is produced with 100% Tempranillo grape vines worked in a ecological vinyard on sandstone and clay soils in the Sierra de la Demanda at 962 m of altitude. Harvested the second week of October 2011 manually, de-stemming and squeezing 80% and 20% were whole clusters without squeezing. The alcoholic fermentation happens spontaneously with indigenous yeasts present in the cellar. It was vinified in stainless steel tank of 2,000 liters with daily pumping, maceration of 12-15 days. Unfastened and beginning of the malolactic fermentation in deposit for 20-30 days approximately, then the appropriate racking is carried out taking advantage of the cold of the rigorous winter Castilian so that the wine happens to rest later in barrels of French oak, also is trasiegado every 4 months to eliminate solid waste by decantation, allowing this to reach the bottling phase under optimal conditions of limpidity and natural stabilization, during the bottle life as it is NORMAL it is possible that precipitates arise due to its natural processing. There is a limited edition to 3,600 bottles.
PLEASE NOTE THAT SPECIAL SHIPPING RATES APPLY TO ALCOHOLIC ITEMS
5th Generation Txakoli growers with an Atlantic view for inspiration. But rather than wallow in tradition, this producer looks to the future, making some of the best wines in the region and being confident enough to experiment with different styles and whacky packaging. This is their top Txakoli and the...
80% Hondarribi Zuri 20% Riesling Several months on its lees in stainless steel to develop more structure and volume, a fatter mouth and greater smoothness. Maduración durante varios meses con sus lías en el depósito, logrando más estructura, volumen y una mayor untuosidad para disfrutar de la evolución y sus...
100% Hondarrabi Zuri. The originality of this wine lies in its freedom to chart its own course each vintage: the aim is to discover the means to showcase the viticultural and winemaking details and little corners, at times imperceptible in larger volumes of production but that characterize each vintage, so...
100% Viura Vineyards placed in Laguardia. Cold maceration for 24-48 hours and fermentation in stainless steel vats for 10-12 days at low temperature. Second fermentation in bottle. Ageing in “rima” for 20 months. PLEASE NOTE THAT SPECIAL SHIPPING RATES APPLY TO ALCOHOLIC ITEMS