Of the rarest varieties, Gual and Sabro, two vines settled to los Llanos Negros, where the finesse and personality are concentrated.

This wine has been made with the varieties Sabro (62%) and Gual (38%), from   60-100 year old vines. It is macerated on it’s skins and followed by a partial fermentation with it’s own yeasts in a stainless steel tank for seven days. It completes the fermentation in french oak barrels of 230 litres. Here it remains on its lees for more complexity. In case there are proteins left it’s clarified.

It is macerated on it’s skins and followed by a partial fermentation with it’s own.

• Oenologist: Carlos Lozano Pérez
• Assistant winemaker: Francisco Camacho
• Vine responsable: Rodrigo Castillo
• Alcohol by volumen  (%vol.): 14.0
• Total acidity (g/L) in  tartaric acid : 5.6
• Volatile acidity (g/L) in acetic acid: 0.62
• PH: 3.38
• Residual sugar (g/L):  2.8
• Soil: Sandy and sandy loam
• Slope: Between  10% and 25%
• Exposure: Southwest
• Altitude: 350 and 425 m
• Climate: Semiarid with atlantic influence
• Rainfall: 210 mm
• Average temperature: 19.8ºC
• Sun exposure: 2942 h/year
• Grape varieties: Gual and Sabro
• Age of vines: More tan 80 years
• Vine density: 1.800 vines/Ha.
• Viticulture: Integrated
• Pruning: “En rastra” with more than five buds.
• Production: 3.000 kg/ha.
• Harvest: Hand harvest in 20kg cases
• Harvest date: 15th August
• Vinification: Maceration in contact with the skins, followed by a partial fermentation with it’s own yeasts  in  stainless steel tanks for seven days and ends fermentation in french oak barrels of 230 liters. It remains on its lees for nine months for it’s refinement. If there is presence of proteins it undergoes clarification.