Un Sueño en las Alturas

We use selected clusters from the Montejo, Pardilla, Toboganes and Canteras plots. After arrival at the winery, the grapes undergo a three-day cold maceration (less than 10o C).
C). Sowing of selected autochthonous yeasts.
Fermentation in stainless steel tanks at a controlled temperature
controlled temperature, with pumping over and phenolic control of the must-wine
phenolic control of the must-wine maceration. Spontaneous malolactic fermentation
at low temperature in French oak vats, with periodic stirring of the lees.
After aging for one year in the same foudres,
the wine is bottled without any fining or stabilization treatment.
It is possible that over time a natural sediment
of coloring matter or tartrates may appear, an unmistakable sign of purity and integrity.
Under the right conditions, it will evolve positively in the bottle over the next 15 years.