Alma del Moral

Hand‑harvested (12 kg boxes, Sept 30–Oct 1). Double manual sorting, spontaneous fermentation with indigenous yeasts. Extended maceration (23 days) with weekly pump‑overs and rackings, preserving fine lees.

Sourced from micro-plots, including a notable 60‑year-old vineyard in Pedrosa de Duero, others around San Martín de Rubiales, Peñafiel, Baños de Valdearados, and Honrubia de la Cuesta. Soils are calcareous-clay-sandy with quartzite influenced by Duero’s floods. Vineyards sit at ~900 m altitude with ~30 % slopes, south-facing rows, under a continental climate: cold winters, hot short summers, ~450 mm rainfall, and 2,200–2,800 sun hours annually. Low-yield, manually tended, minimal-intervention viticulture.

Matured for 14 months in 225 L Bordeaux barrels (75 % French oak, 25 % American oak), medium toast and grain. The blend of oak included 25 % new and 75 % first‑year barrels.