La Casa Vieja, Palomino Valle de Guadalupe

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The vineyard goes up a gentle slope on the back of the estate. Harvest usually starts in mid September. It’s destemmed by hand, massaging bunches over a kind of wooden “zaranda. The grapes are then crushed by foot and transferred to plastic drums and one 450 liter concrete egg for a two week maceration and fermentation. Sometimes After, the grapes are pressed off with a small, wooden, 55L, hand crank basket press and racked into a stainless steel tank and glass carboys for 5-6 months. Everything is racked and nothing is filtered or fined. The entire bottling process, down to labeling, is done by hand. No sulphur is added at any time.