Terrán de Vallobera

Pre-fermentation maceration for 3 days at 9-10°C, with long pump-overs. On the 4th day, fermentation begins in tanks where the temperature is carefully controlled (25-27°C) to preserve the primary aromas as much as possible. Once fermentation is complete, the wine remains in the tanks macerating for 6 days with daily cap topping. Malolactic fermentation takes place in new French oak barrels. The wine is then aged for 18 months in new, fine-grained French oak barrels, with lees work throughout the period to achieve a silky mouthfeel and greater complexity on the nose.

A deep cherry-red wine. The nose is intensely aromatic, revealing notes of ripe black fruit, earthy aromas, a hint of dairy, and subtle, elegant spices from the oak. On the palate, it offers a powerful, flavorful yet smooth entry, followed by an elegant and fresh mid-palate thanks to the region's climate, and a very long finish. Pairs well with complex stews, poultry, and grilled meats.

A 1-hectare plot planted in 2001 in Elvillar, at 630 meters above sea level (located on the slopes of the Sierra de Cantabria mountain range), with a very steep slope. The soil is poor, shallow, and highly mineralized, resulting in low yields. Ideal for the production of large and
Long-lived red wines thanks to their low production and small grape size. Limited production (4,000 bottles) for a red wine that is only released in exceptional vintages.

Atlantic with Mediterranean influence

pH: 3.6

SO2 (mg/l): 31