(2014 Vintage) The grapes are harvested by hand and once they arrive in the cellar, they are destalked and macerated before pressing (6 hours at a controlled temperature of 8-10ºC). After that, the grapes are pressed and once the must is clear, it is transfered into stainless steel tanks, where it ferments for 2-3 weeks. Once the selection of the wine has been made, we add the finest fine lees of that harvest. During the ageing process, there is continuous “batonnage” and renewal of the lees for three years once the fermentation has finished. The result is the impressive LA VAL “sur lies”, which we can enjoy today and for years to come.
Wine Spectator(2004 Vintage) Rating: 82/100 - As reviewed by Wine Spectator on 04/30/06