Valsotillo VS Reserva

Alcoholic and malolactic fermentation in stainless steel tanks at controlled temperatures.

This wine has been aged for 24 months in American and French oak barrels in an underground cellar dating from the 16th century at a constant temperature of 12ºC, conditions which ensure that our wines have an excellent ageing process and retain their elegance and richness of sensations.

Once bottled, the wine remains in the bottle rack in the underground cellar until it is released onto the market.

It is a selection of the best vineyards, to make a special wine with a limited production.