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Technique
Viticulture
Excelso is an old project of Toro Albala's ancestors. The idea of previous generations was not only to make their own wines, but also to help other estates to produce. In those days, money was scarce and part of the harvest was used to pay the winery for 'lending' its labour. In this way, Toro Albala preserves treasures from another vineyard that is not her own, but the wine has been vinified by her. To date, she has never sold a vintage. So this is a first!
Oenology
The grapes are harvested at the end of August. The best bunches are selected and transported in crates to a sandy area where they are laid out in the sun to dry for 10 days (45-50°C during the day and 25-35°C at night). The bunches are then crushed with very powerful presses, and the must is put into vats. The alcoholic fermentation takes place until about 9° of alcohol. The wine is then matured to about 17° and then aged for a long time in large American oak barrels.
Suggestions for accompaniment
To be drunk on its own, as a dessert wine or with a large Havana.
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