Sonsierra Collection / Finca La Pared


Machine harvested at night in early October 2019. Grapes with great concentration. Pre-fermentation cold maceration (cold soak) for three days. Fermentation and maceration are carried out in small stainless steel tanks, combining pumpovers and délestages. The process is prolonged for approximately 20 days with gentle extractions. We gently press the grapes and the wine carries out its malolactic fermentation in even smaller stainless steel tanks. When the wine has naturally lost the thickest suspended solids, we transfer it to oak barrels. We chose American oak barrels that enhance the freshness of the wine and aid its refinement. The wine is aged for 12 months in the same barrels without racking. It is bottled after light filtration without fining.

Tasting note
Expressive, dark fruit and a certain mineral character. Spirited and excellently assembled.
Intense, direct, playful. Balance of forces.