Valcavado de Traslascuestas 2014 75 CL

The yields are very low, not reaching 1800 kg. / he has. These grapes are picked by hand and placed in boxes of 15 kg, to avoid deterioration in the fruit, since later they will go through a double selection, first of clusters and then of grains, to avoid the entry of any vegetable part or grain not in perfect condition. The vines come from 4 small farms of different composition of soils: silty, clayey, loose and calcareous soils, which gives great complexity. After gently crushing, the grapes will go to French oak vats and, after cold maceration for 6 days, the fermentation will start, which lasts approximately 14 days,  until the sugars are exhausted, then macerating for another 15 days to obtain structure and fat that surround all the nuances extracted in the fermentation.
 The  Most precious broth in new French oak barrels of 225 L. and 500 L., which respect the integrity of the wine. There it will make the 2nd fermentation, the malolactic, with its own lees, to achieve more volume. Later it is raised in the  same barrels for "30 months", to extract the terroir of our wine, being respectful with the fruit and obtaining spicy, mineral and balsamic notes characteristic of the soil.