Zinca Alma de Barro

Selection of grapes grown on unirrigated hills in Montesa (Huesca). Subsequently the clusters were destemmed and the grapes fermented for 18 days in earthenware jars without temperature control at a maximum temperature of 21ºC. Aged on its lees with battonage for 3 months in the fermentation vat. Subsequent aging in extraporous earthenware jars for 12 months. Bottled in 75 cl. earthenware bottle