Álvaro Loza 'Cien Reales'

The fruit for the Cien Reales is sourced from a single parcel of the same name in Labastida. The Tempranillo is hand harvested directly to food-grade plastic 1000 liter barrels, where it ferments open air during a 35 day maceration. 70% of the fruit is destemmed, and the remaining 50% is left whole-cluster. Winemaker Álvaro Loza does daily punch downs by hand. Following a pressing, the wine is racked to 225 liter neutral French oak barrels for 16 months before bottling. 

Learn more about Álvaro Loza here.