Los Loros - Listán Negro

Small plots located at different altitudes (between 700 and 1300 m.) in the Güímar Valley. Low yields in trellised vines, traditional low vineyards and tutored vines. Selection and manual harvesting in 15 kg boxes. Fermentation with whole bunches in open plastic buckets with their own yeasts. Light punching down daily by plunging the cap. After 10 days of alcoholic fermentation, the wine is transferred to used 500-litre barrels, where it undergoes malolactic fermentation and is aged for 4 months. After that, it is transferred to a stainless steel tank for natural decanting and subsequent bottling without fining and filtering. Contains sulphites.