The grapes are harvested at the end of October. The vineyard is located in Orduña and the mountain shortens the sun hours, so the grapes are picked to the extreme for maximum ripening. The harvest is done manually in 16-kilo baskets. Once the grapes arrive at the winery, they are destemmed and placed in stainless steel, where they spontaneously ferment with their own yeasts. After this process, they are transferred to 225-liter oak barrels where they remain for about 6 months to spontaneously undergo malolactic fermentation. This Filoxera wine is not stabilized or clarified, made from 100% Hondarribi Beltza.
Pomegranate red in color, black fruit, vegetal aromas, and balsamic that give way to toasted and mineral notes. Light and fresh taste with silky tannins and soft notes of very well-integrated wood.
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