Casa Castillo Pie Franco Red wine

Casa Castillo Pie Franco comes from the La Solana plot where there is a plantation of Monastrell ungrafted planted in 1941. De-stemmed without crushing, vatted in underground presses where alcoholic fermentation by native yeasts took place for around 10 days at 26 ºC, manual punch-down, devatted in new French oak barrels, where malolactic fermentation is completed in contact with its lees, and a subsequent ageing of a minimum of 22 months, bottled without filtering. Due to the low yield of the plot, production is very limited per vintage.