- New
The warm autumn meant that the leaves at Finca Valiñas were slow to fall and pruning began on December 7.
The winter arrived dry and very cold and the rains were concentrated in the first 3 months of the year. The first buds took a long time to come but on March 30 the shoots already reached 10 cm. April, May and June were rainy and with mild temperatures. Flowering came late and at a time of Atlantic polar anticyclone with excellent conditions for cluster setting. On August 7, the grapes were ripe and began to ripen perfectly, with long, sunny days without precipitation that produced grapes full of intense and fruity aromas.
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Description:
The bunches selected at Finca Valiñas are cut by hand and transferred to the review table in 16 kg boxes, where the final bunch discard is carried out manually. 86% went to Gamínedes tanks in which, without the addition of sulfites, the grapes macerated for 65 hours at 12ºC and protected by CO2, to achieve the extraction of the freshest, most elegant and most intense aromas.
The clean must fermented in stainless steel tanks with native yeasts for 16 days at 17.5ºC.
Once the fermentation was completed, with minimal intervention, the wine rested on the fine lees for the first year.
During 2020 and 2021, the lees were worked with the wine, in such a way that in the first year the batonnage (gentle movement of the lees) was carried out every fifteen days, and in the second year once a month. After a period of rest in tank, the wine was bottled to rest during 2022 in the winery at a controlled temperature.
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