Vallobera Graciano

The grapes come from a four-hectare vineyard planted in 1995 at an altitude of 600 metres; no information is provided about the soil. The wine is fermented in stainless steel: three days of pre-fermentation cold maceration at 13–14 °C, followed by around 15 days of fermentation at 25–27 °C. It then matures for 16 to 18 months, depending on the vintage, in new French barriques with varying levels of toast and undergoes malolactic fermentation in wood. It shows ripe forest berries, floral and mineral notes, as well as black pepper. On the palate, it is powerful yet soft and fresh, with silky tannins and well-integrated acidity. ([vallobera.com](https://vallobera.com/vallobera-graciano/?utm_source=openai))