Can Majoral Butibalusí Negre 2018
Certified organic 50% Callet, 30% Syrah and 20% Tempranillo (30 years on average) in clay loam composition with iron oxide. 35 hl/ha=10,000 bts annually. Hand harvested. After a careful grape selection each variety from each parcel is vinified separately in stainless steel tanks, following the same process: maceration at low temperature during two days and fermenting at 25°C for 15-20 days. In order to obtain a better extraction, the submerged cap method is used. Once the second fermentation is finished, the wine is ready for aging. No cold stabilization has been applied and there is a chance that tartrate crystals can be found in the bottle. 12 months in French oak barrels of 300 liters, partially new and partially one year old.