Vara y Pulgar

The first step is a 10,000 litre cement tank and a 4,000 litre wooden vat for one year, after which it is transferred to French oak barrels of 3rd and 4th use for a further 8 months, making a total of 20 months of ageing. Soils of albarizas. The grapes are harvested by hand at night so that they arrive as fresh as possible, they are placed in an uncovered cement tank in stainless steel, are pumped over and pumped over daily, macerated for 28 days, pressed and then aged. The grapes that go into this wine come from two plots on the Balbaina estate, one of them in Jerez and the other in El Puerto de Santa María, and more precisely from the slopes, where the soils have an initial organic layer and the albariza soils at the bottom provide freshness to the plant and help to achieve a homogeneous ripening, apart from providing minerality and salinity to the wines. Contains sulphites.