La Cova de la Raposa is a pre-phylloxera single vineyard with extremely low yields. The total production is 500 bottles. Handpicked in the early hours, fermented in open 500-litre French oak barrels, with long maceration of up to 90 days. Aged in French oak barrels for 12 months and made using traditional methods, especially stomping the grapes. This wine was not clarified or filtered before bottling; 500 bottles were made and numbered by hand. La Cova de la Raposa as a wine is a true representation of the terroir it comes from, planted against a steep south-facing slope and influenced by its unique soil and micro-climate.
Grape varieties: 85% Mencía, 3% Alicante, 2% Gros Cabernet
