No Added Sulphur wines are certainly in vogue at present and this "Rioja" grape excels in the hot arid central plains of La Mancha.
All the fermentation processes create naturally sulphites this means all the wines are going to have sulphites. The law allows to label a wine with “No Sulphur added”, if no sulphites were added during fermentation, and second, if the level of SO2 is below than 10 mg/liter. In order to have natural preservatives, for making this wine, we selected red grapes from old vineyards, which have a higher concentration of polyphenols. The fermentation process is controlled by cold temperature. It takes place inside stainless steel inox tanks. Then, it is not necessary to add any SO2.. In addition, our no Sulphur wine has less than 10 mg/liter of SO2. That means, they can be labelled as “Non Sulphur added”.
The wine has ripe, black fruit forward and juicy with soft tannins and a fine clean finish.