Casal de Armán Tinto

The grapes are hand-harvested in small 15 kg crates from a tiny 2-hectare estate vineyard terraced along the steep slopes of the Avia River valley. Vinification begins with a 12-hour pre-fermentative cold soak at 7°C, followed by destemming and 7 days of skin-contact maceration in stainless steel tanks. After fermentation, the wine undergoes complete malolactic fermentation. It is aged entirely in stainless steel tanks for 11 months, followed by 3 to 4 months of bottle refinement before release.