Clavis Aurea, Reserva

The grapes for this wine come from low-yielding, 35-year-old vines grown in separate vineyard plots. The different varieties are harvested on the same day, with the harvest date carefully determined by the winemaker to achieve the optimum balance between their individual ripening profiles. The grapes are then co-fermented in stainless steel tanks, allowing the different varieties to integrate from the very beginning of the winemaking process. Alcoholic fermentation lasts approximately seven days, followed by an extended maceration of around one month (cuvaison), continuing through to the completion of malolactic fermentation. The wine is subsequently aged for 12 months in new 225-litre oak barrels, comprising 80% French oak and 20% American oak. This maturation contributes structure, complexity and aromatic depth while preserving the fruit character and identity of the blend.