Tuca Negra is made from a small 80+-year-old vineyard of head-pruned and dry-farmed Garnacha planted at an elevation of 850 meters above sea level. With stony slate and quartzite soils, an extended maceration of 80-days, and aging in a 250L Clayver ceramic sphere, Tuca Negra isn’t just one of Fernando’s Grand Cru wines but an expression of Garnacha that is revolutionary in Calatayud. Such a wine could only be made through the partnership of Yolanda Diaz and her team at San Alejandro combined with the genius of winemaker Fernando Mora. A scant 350 bottles are produced in an average vintage.
