V de Valenzuela

The grapes come from two vineyard sites on Cerro Las Monjas at an altitude of 1,300 to 1,350 metres. The very poor, stony slate and mica-schist soils limit yields to no more than one kilogram per vine. After manual harvesting, destemming and direct pressing, the must undergoes spontaneous fermentation with indigenous yeasts in stainless steel without temperature control. A month later, the wine spends a year ageing in used barriques. It shows taut, cool acidity, mineral texture and aromas of green apple and citrus; it is only lightly filtered and bottled with no added sulphites. ([barrancooscuro.com](https://www.barrancooscuro.com/vinos/blancos-2/v-de-valenzuela/?utm_source=openai))