ALINEA VIURA 2025

minimal intervention techniques were used to allow the variety and site to be expressed. The fruit was harvested in two individual pickings. For the first pick the fruit was crushed and destemmed into the press and given 24 hours of skin contact before pressing. The juice was taken to old French oak barrels and a portion went to amphora for Spontaneous fermentation and was then transferred to barrel. The second pick came in two weeks later and whole bunches were gently pressed and the juice was taken to amphora and old French oak barrels. The juice was naturally fermented and battonage was done as the fermentation came to an end. The wine remained on the fine lees in ancient 600L French oak barrels for 10 months before bottling.