Siete Lomas

Arafo vineyards at different altitudes, from 100 to 800 metres above sea level. Manual selection and harvesting in 15 kg. boxes, destemming and light pressing in a pneumatic press. The must ferments in steel tanks for a few days, after which it is transferred to 500 and 300 litre French oak barrels for 5 months, with its own lees and with a weekly stirring only for the first 2 months. The bottling is done with a light clarification with clays but without filtering. This wine replaces the previous "Fermentado en barrica".