Gran Reserva Astrales Luma

The old, bush-trained vines stand in Anguix on clay-limestone soils with gravel. The grapes are hand-selected, transferred by gravity into a 10-hl tank and fermented with indigenous yeasts; fermentation and maceration last 15 days. Malolactic fermentation takes place in barrel, after which the wine matures for two years on the lees in new, particularly fine-grained French barriques and for at least six years in bottle. It shows black and red fruit, spices, minerality and wild herbs, together with fresh acidity, ample body and sweet, polished tannins. The 2017 vintage was low-yielding due to late frost, but according to the estate produced very high-quality grapes.