Grapes used for Maruxa come from our terraced vineyards in the village of Entoma, Valderrosal and Valdemioto. Clay and decomposed schist soils.
Manual harvest in 15 kg cases. Cold maceration of the grapes in scale fridges and of the must 48 hours before alcoholic fermentation. Destemmed but not crushed in order to preserve the primary aromas.
Fermentation with autochthonous yeast.
