KYSELA PERE ET FILS, LTD.

Ribera del Duero

Red

Clay & Limestone

In mid-October, at the optimum point of maturation, the bunches were harvested then passed through a selection table and destemmed to be placed in stainless steel tanks, where after a few days macerating in cold, they fermented at a maximum temperature of 27ºC. Aged for 16 months in oak barrels (60% French and 40% American).

54,100 (9-liter cases)