Matsu El Viejo

Selection of hundred-year-old vineyards of extremely limited production and cultivated in a natural way. Sandy soils with a high granite stony component. 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 16 months in new French oak barrels.