Alma del Vivar

Manual harvest on Sept 30–Oct 1, selected in vineyard and winery, spontaneous fermentation with indigenous yeasts over 23 days (Oct 1–23), with punch‑downs and light lees handling.

Made from micro‑plots aged 25–50 (with an additional 70‑year‑old parcel) in San Martín de Rubiales, Roa, Pedrosa del Duero and nearby, planted at ~850–1,000 m on south‑facing slopes with 30 % inclination. Soils are a mix of limestone, clay, sand, calcareous stones, mica, and mineral-rich schist. Climate: continental—cold long winters, short hot summers, ~450 mm rainfall, 2,200–2,800 sun hours. Viticulture follows sustainable, minimal‑intervention practices and manual harvest in 12 kg boxes.

Matured for 6 months in French (95%) and American (5%) oak barrels (Bordeaux-style 225 L 88%, 400 L 12%), comprising 7% new, 18% first‑year, and 75% second‑year wood. Medium toast and grain.