This wine’s distinct personality comes from three key factors: the vines’ location on slopes and terraces, the exhaustive selection of vines producing a maximum of three bunches naturally, and berries weighing a maximum of 250 grams. At their peak of ripeness, the grapes are harvested in small boxes, then inspected on the selection table and vinified in small groups at a controlled temperature.
After alcoholic fermentation they are macerated to extract their full potential. The resulting must is then placed in new French and American oak barrels to undergo malolactic fermentation. This second fermentation ensures the wine gains in complexity and aromatic intensity, and to optimize its color.
Average age of vines: 60+ years. Maximum yield of 3 clusters of grapes per vine
Alcohol: 14,5º Total acidity: 6,0 gr/l Volatile acidity: 0,50 gr/l PH: 3,47 Free SO2: 25 mg/l Reducing sugars: 1,8 gr/l
Hiru 3 racimos is a complex wine and so is its pairing with food. We must consider two options, either drink it in light sips so that the wine itself is the star of the feast, or serve with solid dishes that can match its vigour. An Iberian pork loin with roasted peppers, steak with mushrooms and plums, wild boar stew or pheasant in port are dishes that blend incredibly with this characterful wine.