Can you envisage meticulously hand-selecting the grapes for a wine? Indeed, that is precisely the practice at Vizcarra wineries during the production of Venta las Vacas Finca La Cuartilleja Reserva, an aged red wine. This single-varietal of the tinto fino variety spends an impressive 16 months maturing in oak barrels, where it also undergoes malolactic fermentation, endowing it with a distinctive character that renders it truly unique and exceptional.
Specifically, the bunches originate from La Cuartilleja, a plot spanning 1.60 hectares situated in Roa de Duero, within the esteemed D.O. Ribera del Duero, where they thrive on sandy-loamy soils with a limestone base. Yet, what is truly astonishing is the age of the vines, ranging between 40 and 45 years, venerable plants that consistently deliver grapes of optimum quality. Naturally, such a treasure demands delicate handling, with meticulous manual cultivation and harvesting. Upon arrival at the winery, Venta las Vacas Finca La Cuartilleja Reserva undergoes a rigorous berry-by-berry selection process and is then treated to a pre-fermentative cold maceration for 48-72 hours. The alcoholic fermentation takes place in concrete vats, reserving the oak exclusively for the malolactic maceration.
So handle with care and bear in mind that when you uncork a bottle of Venta las Vacas Finca La Cuartilleja Reserva, you are in possession of a remarkable creation. Manual labor, painstaking effort, and the utmost love and dedication. Here's to the experience of savoring something so extraordinary!