50 Aniversario

Optimum climate conditions during 2016: Abundant rainfall during winter and spring guaranteed that there was sufficient water in store to nourish the vines all year, benefiting the clayey soil. When the optimum ripeness and sanitary conditions were reached a staggered harvest was carried out at different dates taking into consideration the diversity of altitudes where the vineyards are placed.

Clayey soil with a limestone undersoil in the plots of San Vicente and greater “ferrous” content in the plots in and around Cenicero.

Selection of older vineyards planted on high slopes of Cenicero and San Vicente with very low yields, less than 3,500 kg/ha.

Manual harvest in small boxes from the 19th to the 22nd of September from selected plots. The bunches were refrigerated at 6ºC before being placed on the manual selection table.

Careful destemming. Cold maceration of whole grapes before filling 10 “open top” 225 litre new French oak barrels. Slow alcoholic fermenta tion begins. Totally handcrafted vinification process, controlling the maceration periods and de-barrelling times with regular tastings. Malolactic fermentation in barrel with a brief batonnage during 20 days on its lees.

22 months in those same barrels where the alcoholic fermentation took place, with regular decanting every 4 – 6 months.

Minimum 2 years before commercialisation.