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Comes from the alluvial terrace of Altamira, located at an altitude of 1,200 metres. The soil is composed of 3% clay in the fine matrix with pebbles and gravel covered with limestone that occupy 85% of the soil volume, giving the wine its elegance and minerality. Organic and biodynamic cultivation.
The grapes undergo a double selection and are released by gravity into small concrete containers. Alcoholic fermentation begins with indigenous yeasts at 24° C for 15 days. To ensure gentle handling, pumping over is not used; the cap is suspended by manual punching down throughout fermentation. The wine was aged in 3500 litre tuns for 18 months and 12 months in bottle. There was a coarse filtration before bottling, to avoid any interference with the quality of the wine.
Suggestions for accompaniment
To be enjoyed after an hour in a carafe with grilled red meat (steak, entrecote, roast beef).
The wines of
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