Terran de Vallobera

The grapes come from a one-hectare parcel planted in 1996 near Elvillar, at around 650 metres on the slopes of the Sierra de Cantabria. The soil is described as poor, shallow and highly mineral; the steep site produces low yields and small berries. After three days of pre-maceration at 9 to 10 °C, fermentation follows for around 15 days at 25 to 27 °C, followed by six days of post-maceration. Malolactic fermentation takes place in French oak casks. The wine then matures for 15 months in new French barriques, with the fine lees stirred. In the glass it shows concentrated black fruit, earthy and gentle lactic notes, as well as fine spice; on the palate it is powerful yet fresh and long. Production is limited to around 4,000 bottles and takes place only in exceptional vintages. ([vallobera.com](https://vallobera.com/terran-vallobera/?utm_source=openai))