Vineyard:
Viña Zaco , located on a meander of the Ebro, on Pleistocene terraces, of the most recent quaternary period, enjoys exceptional characteristics. Intermediate and lower terraces are constructed fundamentally of conglomerates, rounded pebbles and chalk, enclosed in a reddish coloured sand and limonitic matrix that means that the texture of the soil is rich in sand throughout. 14Ha at 448m elevation. Deep sand with alluvial boulders on the surface. 35 y.o . bush vines. Very low yields (2.000 kg/Ha).
Winemaking and Ageing:
Hand harvest in 15kg crates. Cold maceration for 12-18h prior to selection. After de-stemming with a great deal of care to avoid breaking the grapes, the berries are selected prior to vatting, removing all the green parts and any damaged grapes. The fermentation is carried out in open concrete lagares , using daily manual pumping over to improve extraction. The total maceration in 2017 was 21 days, devatting when it had reached the peak of its balance and expression. Malolactic fermentation was carried out in medium toast French oak barrels in their second year. It underwent subsequent ageing in 1,200 litre French oak foudres over 20 months.
