Wine: Clos Pepin
Varieties: 90% Mencía and 10% Grenache & Palomino.
Elaboration: The harvest is manual with strict selection in the own vineyard and with several passes. Once in the cellar, 80% is stripped and fermented in open PVC tanks with indigenous yeasts without any other type of additive and with daily sinkings. Aging and spontaneous malolactic aging in French oak barrels of various uses of 400 and 500 l., 2 months in amphorae of 500, 200 and 150 l and 1 month in French oak botticella of 1000 l. Light filtration and stabilization. Unclarified and addition of low doses of sulphurous prior to bottling.
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