Los Loros - Siete Lomas

Sandy, clay and stony soils in different plots. Arafo vines at different altitudes, from 100 to 800 metres above sea level. Manual selection and harvesting in 15 kg. boxes, destemming and light pressing in a pneumatic press. The must ferments in steel tanks for a few days, after which it is transferred to 500-litre French oak barrels for 6 months, with its own lees and stirred weekly for the first two months. Bottling is done with a light clarification with clays but without filtering. This wine replaces the previous barrel-fermented wine. Contains sulphites.