a dos tiempos
There were two harvests at two different times, hence the name of the wine (“A dos tiempos” = At two times); the first early harvest was a few days after veraisson, and the second harvest was in the second week of September. On both occasions, the grapes were picked by hand; the grapes were destemmed and crushed immediately after picking. Fermentation was in stainless steel tanks with daily pumping over, with the natural wild yeast specifically present in the vineyard that year. No corrections or additions, maceration of 25 days. Racking and start of malolactic fermentation also in stainless steel tanks for approximately 20-30 days. Then racked to French oak barrels for aging. No more rackings until bottling in order to let the sediments and solids settle by gravity. By bottling time the wine was in optimum condition with regards to natural clarity and stability. Nevertheless, it is NORMAL and possible for precipitates to appear in the bottle during the lifetime of the wine, given the natural style of winemaking used in the processing. Before bottling, we carried out the complex process of assemblage of the two wines obtained from the two harvests in order to obtain a combination of freshness-ripeness of the fruit and tannins.
Aging: 6 months in French oak barrels.
50% Tempranillo and 50% Garnacha.
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3,000 bottles, 750 ml