Terroir, method of preparation and maturation: The grapes used for the wine are collected by hand from the villages of Dena and Valiñas. The vines are 45-90 years old. The stems of the grapes are removed and each variety is vinified separately. Fermentation takes place with natural yeasts in small open steel tanks without temperature control. Maceration lasts for about 15-20 days. The wine undergoes malolactic fermentation in oak barrels where it matures for 12 months before blending. The wine is not clarified, but it is lightly filtered during bottling.
Usage: As a companion to uncomplicated appetizers or to be enjoyed on its own.
Description: Fresh berry and peppery scent. Medium-bodied taste with very fresh acidity, crisp but light tannins and a tasty aftertaste.