Pico de Luyas
Manual harvest in boxes. Double selection of clusters in the field and in the winery. Cooling of the grapes to 10 degrees before processing to avoid oxidation and a totally controlled start of alcoholic fermentation. Gravity vatting. Daily manual punch-downs. Spontaneous fermentation. Malolactic fermentation in new barrels with daily battonage of its fine lees. Aged for 16 months in the same barrels without racking. Bottled without filtering or fining.
Very dark cherry color with garnet rim. Clean and bright. Abundant, thick, slow and tinted tears. The nose has very good intensity, it is a fruity bomb, predominantly black fruit, blackberries, cherries and licorice, under a toasted and earthy background due to the influence of the extremely chalky soil. The palate is ample, powerful, sweet, with structure and a marked but integrated acidity to support the alcoholic content. Tannins of very good quality, totally round and fatty. A very long wine with enormous persistence.
