Solomazuelo

Viticulture and production
Organic, currently undergoing certification. Fermented in open stainless steel tanks. Cold maceration for 2-4 days and fermentation for 10-12 days with daily punch-downs and minimal pump-overs. Aged for 7 months in French oak barrels.
Tasting and pairing
Black fruit, currants. Structure and lots of color
Additional information
Sandy soil. Hand-harvested in 11 kg crates. Bunch selection. Average yield 4,500 kg/ha. Production: 1,400 bottles. Bottled: May 2023. 94 Tim Atkin, 92 M. Hudin, 91 J. Suckling. Optimal drinking window: Now or within the next 10 years

pH: 3.63