Cien Montañas - Albarín Negro

Slate soils in vineyards with more than 30% slope with vines over 90 years old. The grapes are harvested by hand in 15 kg crates. Part of the grapes are crushed without destemming and the rest without destemming. Fermentation in French oak foudre, start of fermentation with autochthonous yeasts, mash stirred using the traditional method twice a day. Natural malolactic fermentation. Aged in 500 litre French oak barrels for 20 months. It is racked, kept in tank and bottled without clarification or filtration, remaining in the bottle for 2 months before release. Contains sulphites.