Astrales Luma

The grapes come from old, goblet-trained vines in Anguix. The soil is clay-limestone with an abundance of pebbles. After manual selection, the grapes are transferred by gravity into a 10-hl vessel and undergo skin contact; fermentation takes place with indigenous yeasts and lasts 15 days. Malolactic fermentation takes place in barrique. The wine then matures for 24 months on fine lees in new, extra-fine-grained French oak barrels, followed by at least a further twelve months in bottle. The nose reveals dark and red fruit, spices, minerality and floral notes. On the palate it is powerful and broad, with pronounced, ripe and polished tannins. The 2016 vintage produced a healthy, ripe and balanced harvest after warm, dry months.