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ARRIBA DB

ESSENCE DB

Altitud
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Our products of exceptional quality can be attributed to multiple unique factors including the height of the vineyard together with a southern exposure, the orography of the estate, the diurnal range, the ventilation and air purity, the very low yields (less than 4000 kg / ha) and our understanding of the Organic and biodynamic viticulture.

Altitude

Terroir
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BASCONCILLOS 960 is an R&D project that aims to develop a model that establishes the technological, viticultural and oenological premises necessary to produce new unique, sustainable wines from an organic vineyard located at 960 meters above sea level. The project has the financial support of ICE the Institute for Business Competitiveness of Castilla y León and the European Union through FEDER funds. This project is scheduled to end in December 2024.

Sustainability

Viñedo
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Our vineyard yields less than 4,000 kilos per hectare annually. All maintenance and weeding tasks are carried out naturally minimizing any chemical product and herbicides.

We eliminate any mechanical treatment from the process and instead do manual work together with the most advanced technology to avoid any harm to the vineyard or the grape.

Vineyard

Vendimia
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The harvest is one of the most exciting moments in the life cycle of our vines. We harvest manually, which allows us to go through a strict selective process in the vineyard. Grapes are carried in 16 kg containers. With the winery and vineyard as a single estate, we have the advantage of realizing our vision for the entire process start to finish.

Harvest

Selección
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Within one hour of harvest, our grapes arrive at the winery in ideal conditions.

 

Our grapes then go through our sorting table where finalize our selection of grapes, separating any cluster that do not meet the demanding criteria of maturity, health and cleanliness.

Selection

Elaboración
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Destemming is carried out directly in each fermentation tank with the grapes arriving intact into each unit where the first maceration will take place.

 

The yeasts from the alcoholic fermentation and the bacteria from the malolactic fermentation are indigenous and natural.

Elaboration

Crianza
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The wines are aged in 255-liter French oak barrels for a duration of 6 to 24 months.

 

Our barrel room is a meticulous and intimate place that we maintain conditions of constant temperature and humidity. Here, the wines evolve until they are ready for bottling. The bottles are maintained here for optimal aging and development.

Aging

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