Matsu El Recio

Selection of vineyards up to 90 years old with limited production, settled on sandy soils with a high granite stony component and cultivated naturally. Manual harvest that took place between September 22 and October 15. Maceration for 14 days. Spontaneous fermentation in 15,000 kg concrete tanks with autochthonous yeasts. The malolactic fermentation takes place in these same tanks. It came with gentle filtering and non-aggressive clarification, to preserve its natural characteristics. Aged for 14 months in second-use French and Eastern oak barrels.