ALABASTER

VARIETY AND VINEYARDS:

Proprietary vineyards situated in Toro (Zamora): Age: pre-phylloxera (own rooted Vitis vinifera) and autochthonous.
Variety: Tinta de Toro (100%). Type of training: Head-trained in goblet. Average yield per hectare: 10 Hls. Soil amendments: Organic material, sheep manure.
Harvest: Exclusively manual with rigorous selection of the fruit in optimal health and maturation at the vineyard and at the winery, by means of a sorting table.

FERMENTATION:

Traditional method, 100% de-stemmed. 10 days in open French oak deposits, traditional foot press with daily pump-overs. Temperature controlled, 26ºC.
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MACERATION:

Extended maceration on skins for 14 days.

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MALOLACTIC FERMENTATION:

In new French oak barrels.

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AGING:

Barrel: In new French oak Bordelaise barrels for 18 months.

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WINEMAKER:

Marcos Eguren.