Sara Peña 2015

The elaboration of the wines is always carried out looking for the maximum varietal expression of the vineyards, working each variety separately and at its optimum moment of maturation, trying to extract from its skins all its TERPENIC material and expression of the terroir. To do this, they consider that freezing the skin with dry ice allows it to break into countless microcrystals before gently crushing it and then macerating it for a few hours so that all the terpetic and varietal material is transferred to our musts. They also consider it important to work the lees before fermentation, thus forming another type of aroma called thiols, achieving greater aromatic complexity and, above all, a good fat structure, greater density and volume in the mouth, balancing and enhancing all its taste sensations.