About the wine
Exclusively produced from deep red clay terroir of Las Brunas vineyard (90 yr old vines at 900m). Hand harvest in 10kg crates. Once at the winery, whole bunch fruit undergoes 48hr cold soak maceration, then partially destemmed before being gravity fed into a vertical open 10,000L concrete tank. Fermentation takes place with indigenous yeast. During the maceration, pigeage is carried out 2 or 3 times per day. After 3 months in concrete the wine is Matured for 9 months in 3rd year French oak barrels. 12,000 bottles made in this 1st vintage of LAlegria.