Cien Montañas - Carrasquín

Slate soils in vineyards with more than 30% slope. Vines over 90 years old. Harvested by hand in 15 kg cases, one third of the grapes are not destemmed, without crushing, fermentation in 300 litre vertical French oak barrels. Fermentation starts with indigenous yeasts, mash stirred twice a day using the traditional method. After alcoholic fermentation, the wine is transferred to 500-litre French barrels where it undergoes malolactic fermentation. It is racked, kept in tanks and bottled without clarification or filtration, remaining in the bottle for 6 months before being released onto the market. Contains sulphites.