Unique variety for unique years. Graciano requires warm years, and only in these vintages it ripes correctly in a cold area such as the Baja Montaña.
Subzone: Baja Montaña
Village: San Martín de Unx
Plot: El Cementerio
Vinification & aging: Pre-fermentation cold maceration (cold soak) Low-temperature fermentation in concrete tanks. Aged for 18 months in 500-litres French oak barrels. Fined for 12 months in bottle.
Soil: Chalk and stony
Production: 1.750 bottles
Did you know that: Although Graciano is a local grape in Navarre and La Rioja, the first straight graciano was not made in these regions, but in Australia, where the Brown Brothers winery bottled the first 100% Graciano back in the 70s.