$360.00
Luis Gutiérrez, Wine Advocate
Hontanares 2023 – planted in the early 19th century, in the slope that it gets its name from (same as La Cabaña, but higher up). The grapes were harvested at night to preserve freshness, and processed the next morning with 40% whole bunch, and the rest hand destemmed. After pressing with a basket press, the wine was transferred into a third fill Taransaud barrel, where it finished fermenting, and spent 16 months before the first racking pre-bottling. Malolactic started a few days after primary fermentation was complete and finished the following spring. Sulphur
additions were made during pressing (to delay bacteria), after malolactic was complete, and at bottling. The wine was bottled with total sulphur of only about 60ppm! 295 bottles produced. 95+ points
4 in stock