Vinification
The grapes from the centenary plot in the Salas area were harvested by hand after exhaustive monitoring throughout the ripening cycle. In order to harvest the grapes at perfect maturity, the grapes were harvested in two phases, two weeks apart. Once in the winery, the wine is vinified separately with spontaneous fermentations, gentle and short extractions and very controlled temperatures in French oak vats. During the aging process, 40% of the grapes from the first harvest were aged for 18 months in Roman amphorae, while the remaining 60%, the second harvest, spent 18 months in French oak barrels of different sizes. After the final blending, the wine was aged for nine months in Roman amphorae and French oak barrels.
