“100% Tempranillo from 30 yr old plots with yields ave 4,500 k/ha.” Typically, “Alcoholic & malolactic fermentation in 20,000 L stainless steel vats fitted with automatic temp control. Total maceration time of 15-20 days; Gravity filling, topping, & racking; Ageing for 12 mos in oak barrels (50% ea FR & AM).”

93 pts WS (Matthews)

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