Digma Graciano 2018

Alcoholic fermentation lasted 10 days, followed by maceration with the skins for 17 days in French oak vats. Automatic temperature control was maintained, with a maximum of 26 degrees Celsius. Gentle pump-overs and manual punch-downs were performed as needed each day. The wine was then transferred to new French oak barrels for malolactic fermentation, with lees stirring (batonnage) every two days. Aging continued for a further 18 months in new French oak barrels. The wine then rested in stainless steel tanks for an additional 6 months, where natural stabilization through settling was completed. Following this, it began its bottle aging process.

A beautiful, deep, and very intense color. Highly aromatic, with finesse and elegance, blueberries, aromatic herbs, and mint are well integrated with notes of wood, smoke, and minerals. Powerful and very well-balanced on the palate, with sweet, ripe tannins, fresh, and with a very long finish. A very elegant wine with a touch of wildness.

This wine comes from the finest grapes of our Escarza vineyard, and is only produced in exceptional years. Our vineyards are located on the southern slopes of the Obarenes Mountains, facing north-south. The soil is clay-limestone. They are trained on trellises with a planting density of 3,200 vines per hectare and are dry-farmed. The vines are cultivated using integrated production methods, without the use of herbicides, chemical fertilizers, or systemic pesticides, achieving ideal ripeness of the grapes and their skins, as well as maximum respect for the environment. Extensive green management practices are carried out, such as shoot thinning (removing new buds), bud removal (removing shoots from buds older than one year), leaf removal, and grape thinning, always seeking maximum exposure to wind and sun, improving the microclimate at the cluster level, and adjusting production to meet the required quality standards. Harvested in 20 kg boxes and with manual selection on a table, to achieve the highest quality.