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Yavallo

Alvar de Dios

Yavallo Bottle
Appellation
Tierra de Castilla y Léon
Variety
Bastardo, Rufete, Tincadeira Preta, Mencía, Juan García, Cariñena, Doña Blanca...
Age of Vines
80-90
Farming
Practicing organic and biodynamic
Soil
Sand, red schist
Altitude
755 meters
Fermentation
Hand harvested, lightly crushed, 4-5 day pre-fermentation maceration, whole cluster, natural yeast fermentation, 40 day maceration
Aging
12 months in a single, neutral 300L French oak barrel

Overview

Totaling a miniscule 0.2 hectares in size, it is remarkable that Yavallo has so many different grape varieties packed into such a tiny, enclosed space. Mainly 60% Bastardo, Yavallo also has Rufete, Juan García, Tincadeira Preta, Mencía, Cariñena and about 5% Doña Blanca as well as a few other varieties that make it into the final blend. But talk of varities is moot since Yavallo is all about place – old vines on sandy red schist soils. harvested by hand in a single day, Yavallo is fermented whole cluster with indigenous yeasts after a 4-5 day cold maceration. Fermentation and maceration is long – lasting up to 40 days followed by aging in 12 months in a single 300L French oak barrel.

Ratings & Reviews

93

2016 Yavallo

Source: WA

Castilla y Leon, Spain
  • Location
    Castilla y Leon, Spain
  • Appellation
    Tierra de Castilla y Léon
  • Proprietor
    Alvar de Dios Hernandez
  • Winemaker
    Alvar de Dios Hernandez
  • Size / Elevation
    10 hectares / 700–950 meters
  • Portfolio
    Eric Solomon Selections

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