A Mano Rioja Edicion Limitada

WINEMAKING:

The grapes were hand-harvested in small crates and then selected by bunch and berry on sorting tables so that only grapes in perfect conditions of health and ripeness are allowed to continue to the next phase of vinification.
Malolactic fermentation in new French oak barrels, finishing in the spring. During the period between alcoholic fermentation and malolactic fermentation, the lees were stirred weekly to ensure a fuller mouth feel, as well as a silkier, more approachable wine.

AGEING:

Aged for eight months in new French oak barrels from the Jupille and Tronçaise forests followed by five months in new oak from the Caucasus. Bottled unfiltered and unclarified, with these processes having taken place naturally over time through natural sedimentation and decantation in the barrel.