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Pícaro del Águila is made from vineyards between 35-60 years old, on sandy-clay soils and at an altitude of 900 meters. The main variety is Tempranillo, with some Albillo, Bobal and Garnacha vines, fermented together with a long maceration, pressed with the feet and aged in French oak barrels.
Pícaro del Águila is made from vineyards between 35-60 years old, on sandy-clay soils and at an altitude of 900 meters. The main variety is Tempranillo, with some Albillo, Bobal and Garnacha vines, fermented together with a long maceration, pressed with the feet and aged in French oak barrels.
