Description

Vineyards
This single-vineyard wine from La Canoca in San Vicente de la Sonsierra is crafted from 18 hectares of low-yield vines planted in 1985. Set on soils rich in calcareous clay, the vineyard follows environmentally integrated agriculture practices, emphasizing organic fertilization and sustainable viticulture. With a high-density plantation on trellises, this vineyard respects the plant’s natural biorhythms to yield a premium wine that is truly terroir-driven.

Winemaking Process
Produced with a traditional approach, this wine undergoes 100% destemming and is fermented using indigenous yeasts sourced from the vineyard itself. The wine undergoes malolactic fermentation in barrels and is aged for 20 months in new Bordelaise barrels—90% French oak and 10% American oak—with racking every four months. This meticulous process adds depth and complexity, enhancing the wine’s distinct character

Additional information