100% Listán Negro from two training styles - classic cordon and royat espalier. Vinified in stainless steel; one-fifth of the fruit undergoes carbonic maceration. One-third of the wine goes into American oak for two to three months before release. Augustin explains that you find good acidity from...
100% Tintilla (Trousseau) from some of the highest-elevation vines planted on the island, above 1,200m altitude. The grapes are de-stemmed, fermented in tank, and aged for four months in old American oak.
Monastrell made in eighty-year-old conofors (think dairy tanks but made of American oak). Filtered by gravity and, following tradition, made in a slighty oxidative style which gives the wine its very unique character. Aged for 10-12 months.
100% Mencia macerated and fermented for 10 days in stainless steel tanks at controlled temperatures. Aged sur lie for 6 months before stabilization and bottling.
