100% prieto picudo planted at 800-900 meters to clay and white stone soils. Hand harvested, hand sorted, and 80% de-
stemmed. Natural yeast fermentation for 25 days with daily pump over in tank. 30 day maceration. Aged 12 months in used
225 liter French barrels. 15% of previous vintage, aged in barrel, is blended in for balance. Organic.