Traditional wine from Villaviciosa de Córdoba
With Organic Certification since 1978
We take care of our vine following the tradition of cultivation in mountainous areas: globet-pruning, moderate tillage, winter grazing, cleaning work and harvesting by hand.
The grapes are harvested by hand in September, when they are ripened. The first unpressed must, a free-run juice called “yema”, is dedicated to Pálido wine.
This must undergoes a natural fermentation process in stainless steel tanks at a controlled temperature. Thanks to the action of yeasts present in the grapes, the must naturally reaches 15 degrees alcohol.
It is aged under the natural yeast membrane [“bajo velo de flor”] by the traditional method “Criaderas y Soleras” in American oak barrels.
After having been at least five years in the barrels and conserving the flavourings of the natural yeasts, only the best selection of wine is bottled under the name of Pálido Sierra Morena.
Clean and bright straw-coloured wine. Intense, delicate and potent at the same time. Standing out from its aromas are notes of wood and flowers, baked bread, fresh herbs and nuts –almonds, hazelnuts–; and hints of ripe fruit, when shaked.
Structured, dry in the mouth but not acid. This intense wine pairs with baked fish, white meat and snacks, perfect to enjoy a nice chat.
Grape Varieties: Arís 40%, Palomino 30% and Pedro Jiménez 30%.
Elaboration Process: under the natural yeast membrane [“bajo velo de flor”] by the traditional method “Criaderas y Soleras”.
Average Ageing: 5 years