Spain | Valencia | Can' Leandro | La Lloma Tinto

La Lloma Tinto

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VARIETALS
Monastrell & Bonicaire

NOTES

VINEYARD: Grapes are grown in sandy loam and limestone soils with vines ranging from 200 to over 70 years old.

FARMING: Biodynamic,Organic

VINIFICATION: The grapes were fermented primarily as whole clusters for about 12 days in stainless steel before they were gently pressed and then finished their natural fermentation in 400L amphora, 3,000L concrete vats, and 500L 3-5year old barrels for an additional 6 months. The vessels and grapes were then blended together in stainless steel to naturally settle for another 4 months before bottling.