Finca La Emperatriz
Harvest: Hand-harvested into 180 kg crates, from the 3rd to 1oth October.
Varietals: 71% Tempranillo, 25% Garnacha and 4% Viura.
Wine-making: Grape selection at the sorting table. 100% destemmed and 40% crushed. Grapes ferment in concrete tanks. Tempranillo, Garnacha and Viura are harvested at once and vatted in the same tank, followed by a 4-5 days cold maceration.
The wine fermented with indigenous yeasts and daily smooth pump-overs. After 15-20 days of post-fermentative maceration, it is devatted directly to barrel for MLF
Ageing: 18 months in barrels, 60% new French oak and 40% second-year American oak barrels.
Ratings and Awards
ROBERT PARKER, 2024
JAMES SUCKLING, 2023
TIM ATKIN, 2023
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