Breca Garnacha Del Fuego

Hand harvested and stored in small baskets. The bunches are destemmed and the whole berries are ferment in stainless steel tank and concrete tank. Fermentation is started with a pied de cuve and maceration lasts for no longer than eight days. The wine is pressed sweet in pneumatic press over the course of six hours. Primary fermentation completes and malolactic fermentation begins spontaneously in stainless steel and concrete tanks.Garnacha de Fuego is a young, primary fruit expression of the oldest clones of Garnacha in the world, from the high-altitude mountains of Calatayud. The altitudes, age of the vines, and slate dominant soils produce a wine of tremendous character and concentration, balanced by fresh acidity that provides balance, and drinkability, and elegant minerality.