Bobos

We only select the best grapes from low yield vines in our own Bobal vineyards with just 1600 plants per hectare.

The grapes are collected in special boxes, each one weighing 15 kg. We only harvest in the morning in arder to keep the grapes at an optimum temperature until they reach the winery. Once at the winery the full boxes are placed in cold storage rooms for 3 days at a temperature of -10ºC.

We select the grapes box by box followed by destalking and putting the grapes into new American oak barreis, each one with a capacity of 400 litres, where we have previously removed the top of the barrel.

A stainless steel panel with chilled water running through it is placed in each barrel in arder to cold macerate the grapes at 8ºC for 4 days. Everyday we manually submerge the cap, the mass of grape skins, barrel by barrel and once fermentation begins we turn off the chilled water. The temperature in the barrel can reach a maximum of 26ºC during fermentation.

After 15 days we put the grapes into a pneumatic press to be gently pressed at no more than 0.5 bars. The wine is aged for a mínimum of 1O months en new French Allier oak barreis. We bottle following a very light filtration.