Bobal Dulce

It comes from grapes selected in the exclusive vineyards of Vicente Gandía and collected manually in small boxes of 10 kilos (baskets), these are deposited in cold rooms specially designed for this complex production process. After remaining for the appropriate time and verifying that the entire batch of clusters has a homogeneous temperature, they are transferred directly to the press in order to give them a very gentle pressing and thereby obtain a super concentrated and impressive flower must, which is why the yield of these grapes does not exceed 30%, making this must a diamond in the rough. Once that coveted flower must be extracted, it is transferred to stainless steel tanks, controlling its temperature to ferment very slowly and thus be able to preserve all the natural/primary aromas (of the grape itself). Fermentation control takes place daily, at the end it is cooled and racked with its fine lees, stabilized, filtered, bottled and labelled by hand in an artisanal way.