The grapes used to make Saroto Tinto were hand-harvested and foot-trodden in a traditional stone lagar. After, they were immediately pressed and racked into used French and Austrian oak barrels. The juice was kept in barrel over lees for 7 months. Here the wine fermented naturally with indigenous yeast and without temperature control (wild fermentation) finishing both alcoholic and malolactic fermentations. This red wine is unfined and unfiltered and may present a deposit over time.

Region

Tempranillo