The Vineyards

We have for this collection of Trenza sourced the grapes from some of the oldest low yield vineyard planted on prime location and with great exposure in Campo Arriba, 12km north of the town of Yecla. The vineyards are planted on poor limey, stony soil, in an altitude of 750 to 800 meters above sea level. The Monastell and Garnacha Tintorera old headtrained, old +40 years, low yield 1-1,5kg per vine, Syrah and Cabernet Sauvignon 12-18 years, trained on trellis, 5,5-3kg per vine


The Winemaking

The grapes were harvested manually in small cases of 15kg, starting mid-September with the Syrah and Garnacha Tintorera grapes, followed by the Monastrell and Cabernet Sauvignon during the first weeks of October. Each variety was vinified individually, beginning by chilling the grapes for 24 hours before processing through the gentle de-stemming. The grapes were allowed to cold soak for 5 days at 5ºCbefore adding the selected yeast strains. The musts were manually pumped over and punched down several times daily during the 18-21 day fermentation and maceration.

After the fermentation the wine was racked to small New French Bordeaux size oak barrels of 225 litres, where it also underwent malolactic fermentation during periodical batonage and aged for 12 months. After the 12 months ageing only the barrels that had developed to our criteria were selected for the Trenza blend. After blending, the wine was racked to new barriques of 500 litres where it was aged for a further 6 months before its bottling without fining or filtration.



Yecla - the appellation                           The braid of grapes