Suzzane

The grapes come from a vineyard planted in 1903, covering around three hectares in Cárdenas at an altitude of approximately 580 metres. The iron-rich clay soil contains slightly more than ten percent stones and produces low yields. Spontaneous fermentation with indigenous yeasts takes place in used 500-litre French oak barrels, clay amphorae and concrete eggs. The wine then matures for around ten months in used double barriques and for a further two months in clay amphorae. It shows red berries, sour cherry, blackberry, plum, violet, cocoa and spices; on the palate, juicy acidity combines with soft tannins, a silky texture and medium to full body. ([oxerwines.com](https://www.oxerwines.com/?lang=es&page_id=302&utm_source=openai))