Location: Finca El Olmillo
Area: 15 ha
Altitude: 900 m
Soil: Clay, loam
Agricultural method: Biodynamic
Harvest date: beginning of september
Pre-fermentation maceration: temperature-controlled for 3 days with stems and grapes uncrushed
Type of Yeasts used: ambient
Fermentation vessel: French oak vats
Wine is separated from the skins and stems and transferred to Frenck oak foudres for malolactic fermentation.
Maturation Vessel: in the same Frenck oak foudres.
Total Sulfites: 5 mg/l (No added sulfites)
Filtration method: None