Dehesa de Luna Purgapecados

These grapes require hard work in the winery and the extraction of all the good things they contain. This wine is made from a plot in French oak vats with a capacity of 50 hl. The maximum fermentation temperature can reach 28-29ºC and the vinification process can last up to 30 days. The handling of the cap is a craft work, based on punching down and gentle pumping over. The malolactic fermentation takes place in barrels.

Varieties : 100% Cabernet Sauvignon, grown on a vertical axis.

Taste : Dry

Aging : 15-18 months in 225-litre French oak barrels.

Indication of origin : Wine from Spain. Dehesa de Luna Estate.

Elaboration
The grapes were harvested in 10 kg boxes, with a manual selection of bunches and grapes in the field, which was completed with a manual selection table in the winery. The grapes were then placed in a 5,000-litre French oak vat, where they underwent cold pre-fermentation maceration (4ºC) for 4 days. Fermentation lasted 8 days, during which daily manual pumping over was carried out to homogenise and break up the cap, and delestages were carried out halfway through fermentation to remove seeds and improve the extraction of polyphenols. During the following 11 days, post-fermentation maceration was carried out, with daily punching down to complete the correct extraction and fixation of the polyphenols. The malolactic fermentation took place in 225-litre French oak barrels. Once finished, the wine was aged in these same barrels for the following 18 months.

Tasting notes
Cherry red in colour, with an intense layer and garnet reflections. Great complexity and aromatic intensity where the ripe black and red fruits are accompanied by mineral and spicy notes such as cinnamon or black pepper. As a result of the ageing in barrels, we can find balsamic notes, chocolates or toffee. In the mouth, it is a long and persistent wine that transmits fresh and velvety sensations where the ripe fruit (blackcurrant, blackberry) once again stands out.