Ignios Vijariego Negro
From a 10-year-old vineyard with sandy loam soil at 730m elevation with northern exposure. After careful sorting in the field and cellar, spontaneous fermentation is carried out for 18 days in concrete tanks without temperature control. Malolactic fermentation is done in 600L French oak barrels, where the wine is aged for 11 months. Clarified and bottled unfiltered.