Valeyo

Vineyards located between 500 and 700 metres above sea level and a microclimate that oscillates between the Mediterranean and the Atlantic, trained on trellises, with organic and biodynamic cultivation. The soils are varied, sand, loose and decomposed slates give great minerality to the wines.

Manual harvest, with selection of bunches on the vineyard. Fermentation in concrete tanks with native yeasts.

The wine is then aged for 12 months in new and used 500-litre French oak barrels.

Intense cherry red

On the nose, red and black fruits stand out, with notes of liquorice, tobacco, cocoa and spices along with scrubland.

The palate has a pleasant texture with a soft, stylized tannin with special complexity.