Description
Only native varieties: 70% Viura, 25% white Tempranillo and 5% white Garnacha and Malvasía, from vineyards located in the area of Haro (limestone soils) and in Alto Najerilla (ferrous clay soils). Generally old vessels located in the highest areas.
HARVEST: Manual in 200 Kg crates, bunch selection in the winery.
ELABORATION: Light pressing, with approximately 50% scratch on press. All alcoholic fermentation in stainless steel at a constant temperature of 16ºC. Subsequently, a part of the wine spends 5 months in French oak barrels (untoasted, steam-tamed) with its fine lees and the rest is also aged with its fine lees in a concrete tank.
