Touching the ground 2023

Dry-farmed, certified organic, and cultivated using integrated pest management techniques. From the Lower Cretaceous Aptian period, with limestone and dolomite formations containing tuocasia. Hand-harvested with field selection in 10 kg crates. Average yield of 1,100 kg/ha. Harvest date: late September-October. Winemaking on the same day as harvest. 90-95% destemming. Fermentation in open 600 kg tanks with native yeasts for 11-14 days. Manual pump-overs 2-3 times daily. Racking and gentle pressing. Fermentation in used 400, 500, and 700-liter French oak barrels for 6 weeks. Aging in the same barrels for 12 months, with 2-3 rackings. Naturally cold-stabilized. Unfined and unfiltered wine. Bottled and labeled by hand.

Medium-bodied cherry red. The nose reveals ripe black fruit accompanied by licorice and spices. On the palate, it has good acidity and elegant tannins, resulting in a smooth, well-structured wine with good intensity and length. Pairs well with roasts, game, and traditional stews.

Plot with an area of ​​2.48 hectares. Located in the area known as "La Vieja Encina". Landscape: plot surrounded by typical Mediterranean woodland. Altitude: 790 meters. North-facing. Total number of vines: 3,599. Average age: 63 years. Bush vine training system. Production: 4,695 + 400 Magnum bottles

Rainfall: 350 mm.

pH: 3.8

SO2 (mg/l): 31