Valsotillo Roble

Vineyards planted on hillsides, on clayey-calcareous sandy soils formed in the traditional goblet pruning system.

Alcoholic and malolactic fermentations are carried out in stainless steel tanks at controlled temperatures. This wine has been aged for 6 months in American oak barrels in an underground cellar of the 16th century at a constant temperature of 12ºC.