Valdecorzo Albillo Mayor 70cl.

The grapes are hand-harvested in 15 kg crates to prevent the weight from breaking the skins and causing premature oxidation. A first selection is made at the vine, choosing only the bunches in perfect condition.

The crates are placed in a cold room for 12-24 hours. This thermal shock slows down any spontaneous fermentation and facilitates aromatic extraction. Next, they are manually sorted at the winery to remove any damaged or unripe grapes. The whole bunches are placed in a low-pressure pneumatic press. The pressing is very gentle to extract only the free-run juice, avoiding the bitter tannins present in the skin of the Albillo Mayor grape if pressed too forcefully.

The must is settled in stainless steel tanks at a temperature of 8°C for 24 to 48 hours. Coarse particles and sediment sink to the bottom by gravity, resulting in a clear must before fermentation begins. The clear must is transferred to 500-liter French oak vats and barrels (a large format that minimizes excessive wood influence). Fermentation takes place with native yeasts at a controlled temperature of 16-18°C for 15 to 21 days.

Once alcoholic fermentation is complete, the wine remains in the barrels in contact with its fine lees (dead yeast cells). Bâtonnage is performed once or twice a week for the first few months. This process integrates the oak, adds glyceric volume to the mouth, and protects the wine from natural oxidation.

A racking is carried out to separate the wine from the coarse lees, followed by clarification and very light filtration to maintain its structure intact. The wine is bottled and rests in the winery's bottle rack at constant temperature and humidity for a minimum of 6 months before being released to the market, allowing the acidity, volume and wood aromas to fully blend.