Cencibel, the local clone of Tempranillo, is uniquely suited to the harsh climate of the area with a smaller, more compact bunch size and thicker skin to withstand heavy winds. Bush & trellised vines (average of 50 years old) on limestone & clay soils at 750-800 meters. Fermentation in stainless steel tanks followed by malolactic in cement amphora (tinajas). Aging for 5-8 months in French and American oak barrels.
“Produced with pure Cencibel from old head-pruned vines that are farmed organically. It
fermented in stainless steel with a shortish maceration and matured in used French oak barrels for six months. It has a fruit-driven nose with a sweet-spice touch. The palate has fine-grained tannins, with good weight and a velvety polished mouthfeel. There is a pleasant bitterness in the finish. This is textbook Cencibel from La Mancha. Polished and ready.” - Luis Gutierrez