Juegabolos

The grapes come from the Juegabolos parcel, planted by Tomás Esteban in 1988. Above ground, the soil consists of around 1,5 metres of coarse gravel, with clay beneath, shaping drainage, root penetration and water supply. Fermentation is spontaneous, with gentle extraction in 6.000-kilogram wooden vats; malolactic fermentation takes place in barrique. The wine then matures, according to the vintage sheet, for 24 to 28 months in 225-litre French and American oak barrels. Descriptors include forest fruit, stewed fruit, violet, balsamic and spicy notes, a mineral character, full body and velvety tannins. (https://www.valderiz.com/tienda/bodegas-valderiz/juegabolos/?utm_source=openai)