THE HARVEST

We strive to achieve healthy, low-yielding vines and grapes with a great aromatic and colorimetric concentration. Old vineyards of an average age of 65 years located in the area of Samaniego and in the foothills of Sierra Cantabria. Sustainable manual agriculture in harmony with nature is practiced. The harvesting is carried out on dry sunny days, with grapes ripening to their optimum level to maintain healthiness and contribute to quality.

VINIFICATION

Red wine crafted with mainly Tempranillo and  Mazuelo grapes. They are hand-picked and then sorted grain by grain, using selection and vibration tables. Destemmed grapes, not squeezed, macerated in stainless steel vats, with temperature control and long intracellular fermentations. The cap is kept moist using the delestage method of gravity in order to achieve the best extraction of the polyphenols. The pressing is carried out using a vertical pneumatic press and the malolactic fermentation then takes place. Cold-hot temperature variations are used at specific times to help the malolactic fermentation process and the stabilisation of the wine. Later the wine is transferred to French oak barrels, where the malolactic fermentation takes place.

THE AGEING

The wine is aged for 14 months in French oak barrels and bottled without filtration.

TASTING NOTES

Colour:
Nose: Intense red fruits with great harmony and complexity, with black olives nuances.
Palate: In the mouth it’s oily, elegant and persistent in the palate.
Food matches: Wine of great structure, strong, intense, conceived to be a good companionship to red meats and game, with sturdy dishes and robust stews, making Balus a unique and original BAIGORRI WINERIES wine.

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