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Varetúo is made with the grapes that produce just over 3000 strains planted in 1996 in three different areas from the payments of the Dark Canyon, about 1280 meters high, with shale and clay soils. Conduction in back with double-lace royat formation. Yield around 30 hectolitres/hectare.
All vineyards are grown naturally traditionally, no herbicides, pesticides or synthetic fertilizers are used. At the end of the year, a compost/humus contribution is made to help retain water from scarce rains. One or two lilies are performed, against the odium, which leave no residue. Everything else is effort (physical and mental) to get the best out of nature without compromising your future.
Manual harvesting making a rigorous selection of bunches at the foot of the strain. Short maceration with whole cluster in stainless steel tank, where fermentation begins naturally and spontaneously, without adding yeasts or any other product. There is no manipulation of the fermentation temperature but it takes advantage of the freshness of the evenings (the winery is located 1280 meters high). Aged for 1 year in European oak barrels in underground cava. Malolactic has also taken place naturally during the ageing period. No Sulphur Dioxide* or any other additive or preservative has been used. Unclarified. Lightly filtered when bottling to prevent solid particles from entering.