Altares de Postmarcos

Xistose, clayey (xabre) and granitic soils. Maceration prior to gentle pressing. Temperature controlled fermentation in steel tanks. Wild yeasts. Natural malolactic fermentation, followed by 4 months on the lees. The lees remain in the tank until filtering prior to bottling. Bottled after 18-24 months and then at least 3 months in the bottle prior to release. Contains sulphites.