Perfect balance between barrel aging and grape freshness.
It is organic and we make it with Tempranillo. The conjunction of the southern climate, the 700 m of altitude, the low production and the superficial slate implies obtaining a wine full of character. In Cazalla de la Sierra, Sierra Morena Natural Park in Seville. Without DO.
We hand pick grapes that come from old vineyards, abandoned for years and that we ourselves recovered. They are goblet-pruned vine stocks reconverted in low trellis vines, in strict dry land and a very poor and dry ground.
We ferment with the skins in tanks between 400 and 800 litres and punch down by hand twice a day, without temperature control. It ages in French and American oak barrels for 12 months. 20% of the barrels are new and the rest are up to five years of use. It will be in the bottle from 4 to 8 months.
Depending on the vintage, it usually has between 14.0 and 14.5% vol. And without residual sugar. It is presented in a 750 ml burgundy bottle, lying in boxes of six.
It is a wine with ripe fruit, licorice and a touch of peach. Concentrated character with marked tannin and lactic notes. Fluid, fresh and mineral. It has a multitude of pairings.
Zaranda are wines made with Tempranillo del Sur, a different expression. With more or less aging, in barrel and/or amphora.
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