El Tiznado

Harvest in 15kg crates, double sorting table (bunches and berries), fermentation in small French oak vats and maceration. 21 days of destemmed grape fermentation. Late malolactic fermentation (May - June) in new 228L French oak barrels. Ageing: 18 months in 228L barrels and 3 months in bottle in a cellar dating from the 18th century.

"El Tiznado" represents an atypical soil in the area due to its colour, as it is not very common to find sandy soils stained by ferric oxides. This poor soil gives the wine a blacker fruit character and an imposing and balanced structure.