100% Tintilla. An Atlantic wine that sits half way through in between southern Spain and northern Portugal in style. Aggressive pre-fermentation 'Vintage Port' style extraction followed by very gentle pump extraction once fermentation begins. Pump overs at low speed of 10 minutes in the morning and 10 minutes in the afternoon. Simple royal cordon pruning to a single bud, pruning greatly homogenizes the vegetative cycle compared to the traditional ‘Vara & Pulgar’ pruning system. The vineyard is planted with a high density of 5,000 plants per hectare to enhance stress. Modern precision viticulture is practiced with a 4-wire canopy and pruning to stimulate the growth of lateral shoots, ensuring that the clusters are not exposed to the sun. The average production is 1.5 kg per vine. The vineyard is treated without systemic agents, only with copper and sulphur and almost all the vineyard work is manual. The vineyard faces south and is protected from the east by the neighbor's property. The soil is albariza of ‘Barajuelas’. ‘Vintage Port’ style extraction.
The grapes are stomped on foot for a period of 5 to 7 hours in open Mastelone tanks until the skins and must create a paste and all the seeds float to the surface. The rest of the extraction is very gentle, pumping over daily every morning and night with a pump at a very low moderate speed and for 15 minutes. The cap is kept directly covered with a sheet of food-grade plexiglass to promote evapotranspiration and therefore keep the skins always wet. Maceration of 14 days. Without corrections, without additives, without added yeasts and it is not filtered. Aging in barrels of second and third year use of Taransaud. 8 months in barrel and one month in stainless steel tank. Slight SO2 addition of 50 ppm.
The grapes are stomped on foot for a period of 5 to 7 hours in open Mastelone tanks until the skins and must create a paste and all the seeds float to the surface. The rest of the extraction is very gentle, pumping over daily every morning and night with a pump at a very low moderate speed and for 15 minutes. The cap is kept directly covered with a sheet of food-grade plexiglass to promote evapotranspiration and therefore keep the skins always wet. Maceration of 14 days. Without corrections, without additives, without added yeasts and it is not filtered. Aging in barrels of second and third year use of Taransaud. 8 months in barrel and one month in stainless steel tank. Slight SO2 addition of 50 ppm.
