Description
CELLAR INFORMATION Really healthy grapes were harvested and after slow fermentation in tank at controlled temperatures the wine was transferred to barrel. A mixture of a very few of new American oak barrels, just to give the spice and toast aromas but mostly 2nd and 3rd year barrels of predominantly French oak were used to promote the evolution of the wine from a bright fruit bomb to something more mellow with a roundness and the unmistakeable stamp of something good. VINEYARD INFORMATION The vines in La Muga and Los Poyatos vineyards are mostly very old Tempranillo bush vines.
