GRAPE VARIETIES AND VINIFICATION TECHNIQUE
100% fully ripe Tempranillo grapes, which may have been allowed to shrivel slightly on the vine, undergo cold maceration for two days at 10°C to extract as much aroma as possible from the skins. This initial stage is followed by a very slow, spontaneous, submerged cap fermentation from 16°C to 24°C over 15 to 18 days with periodic *‘delestage’ to aerate the yeasts. Following fermentation the new wine macerates for a further 12/15 days on the skins to extract maximum tannins from a variety where these tend to be sweet and never over-abundant. A small fraction of the mass – 15/20% depending on the vintage – is aged in cherry wood ‘tonneau’ casks while the remainder is stored in stainless steel tanks.
*Délestage: is a specific fermentation management process for red wine, also known as rack and return. As the English term suggests, part of the fermenting must is drained (racked) from the fermentation tank into a second container and then returned to the original tank from above. The aim of the process is to aerate the fermenting wine and by distributing the grape skins evenly throughout the tank, facilitate the extraction of their tannins and colour compounds.