The European regulation on organic farming covers not only the production and processing but also the control and packaging of organic food. A product may claim the word ‘organic’ when the rules specific to organic production defined in one of the regulations recognized by the European Community are complied with, and the operator has obtained a valid certificate for that product. To this end, each operator undertakes to be controlled at each stage of the production chain by an independent third party accredited according to the ISO 65 standard, such as ECOCERT. Our Spanish wines are certified by the regional organization CAECyL, Public Control Authority for Organic Production of Castilla y León, itself mandated by the Spanish National Accreditation Body.
The clayey soil of its terroir gives it a deepness, very smooth tannins and a full-flavored mouth.
Sommelier's advice: Served at 13° to 15°C, it will go well with simple cooking for friends and for all relaxing moments when the weather is getting milder, like barbecues and picnics on the water’s edge. To be drunk within 3 - 4 years.
Maceration in whole bunches during 5 to 6 days. The grapes are then pressed and put into tanks to finish the fermentations. Unfined and filtered before bottling.