Altún Everest

We are mere transmitters, we try to respect as much as possible the natural processes of fermentation, with a moderate fermentation processes as much as possible, with a restrained intervention, to create an authentic wine that authentic wine that reflects its origin.

We harvest in 11 kg crates, we vat by gravity, use indigenous yeasts, and carry out a spontaneous malolactic fermentation spontaneous malolactic fermentation in 500-litre French oak barrels.

Ageing: 14 months in new 500-litre French oak barrels.

Everest presents itself as a dense and lively wine, fleshy and opulent. Organic and stimulating in spirit.