Trasnocho

Manual harvest in boxes of 12 kg of grapes from vineyards with an average age of 60 years and low yields in boxes of 12kg. Temperature controlled prior to fermentation in cold rooms specially designed for this during a period of 24 hours (4-6 degrees). Grape selection on table and separation of shoulders and ends. This wine has been made from destemmed shoulders. Fermentation in small stainless steel tanks and 7000 liter French oak tubs. Obtained through an extraction system without oxidation or friction thanks to a membrane bag that we fill with water and through which we squeeze the skins, thus releasing 70% of the wine they still contain. This procedure, so simple but at the same time special, avoids friction between the skins and the oxidation of the wine, with which we extract the virtues and not the defects, such as the appearance of herbaceous aromas and undesirable flavors produced by conventional pressing.

Aged for 20 months in 100% French oak barrels.