EDEDIA

The grapes come from a single south-facing parcel in Paraje Treval near Rubiá, at an elevation of 450 m. The approximately 40-year-old vines are rooted in calcareous soil. After 48 hours of cold maceration and static natural settling, the must ferments spontaneously at a controlled temperature in a 500-litre French oak barrel. The wine is aged for nine months on fine lees. It shows ripe aromas of apple and quince, mineral notes, pronounced body, fine creaminess and lively, precise acidity. Production is approximately 1,200 bottles. Source: vinosomoza.com/ededia; demo.vinosomoza.com/producto/ededia-2023.