VARIETALS
85% Tempranillo, 10% Garnacha, and 5% Graciano
NOTES
FARMING: Organic
SOIL: Clay calcareous, limestone, bedrock, and stone
VINEYARD: Estate vines planted from 1930 to 1989.
VINIFICATION: All of the grapes are hand-selected in estate vineyards. The must is fermented with indigenous yeasts in stainless steel tanks and old, open-top foudres. It is then aged 21 months in foudres and barrels of various sizes, followed by more than five years of bottle aging in the Remelluri cellar. Made with low intervention, unfiltered, and with minimal sulfur at bottling.