Palo Cortado en Rama Cruz Vieja

Biological ageing 1 year, oxidative ageing 15 years. Soils of the Superior Jerez ash. Grapes from our own vineyards (7 ha) in the area of Jerez Superior in the Montealegre estate. Natural fermentation in 600 litre butts without added yeasts and six months under lees. After the capping, the wine is biologically aged in centenary American oak casks under the soleras and criaderas system for 1 year, followed by a further 15 years of ageing. A great Palo Cortado that combines the biological and oxidative worlds with great finesse. Unfiltered.