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100% Baboso Negro. After careful selection in the vineyard and winery, 30% of the grapes are de-stemmed. The fruit is lightly pressed and macerated in small bins for 48 hours. Afterward, the wines undergo a three week fermentation in stainless steel using native yeasts. Manual punch downs are preformed daily. Upon completion of fermentation, the wine is lightly pressed and placed in 228L French oak barrels to undergo malolactic fermentation and then age for 18 months. Lastly, it is clarified and bottled without filtration or cold stabilization.
Baboso Negro is a minor Spanish red variety, growing mainly in provinces in the region of Castilla y León.