Coccinella Albarino

Albariño from the oldest centenarian vines of Alberto and Silvia’s Ixertal parcel. Inxertal faces south-west, and the soils are sandy and granitic. The grapes were harvested by hand, sorted, and gently pressed without destemming in whole-bunches using a pneumatic press. The juice ferments with its native yeasts in 400L used French oak barrel, before resting on its lees in the same barrel for 11 months, with weekly batonnage for the first 3 months.