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Practicing organic dry farmed viticulture with certain selective biodynamic practices. Alabaster is sourced from centenary-old, head-trained goblet vines of Tinta de Toro that are all ungrafted and planted with old massal selections of Tinta de Toro. The berries are hand-destemmed, berry by berry, by a team of 75 at harvest. The whole berries ferment (inoculated with yeast cultured from their vineyards and cellar) in 1,000L French oak vats. Extraction is gentle to avoid over-extraction of the concentrated Tinta de Toro. Gentle press in a vertical basket press. Malolactic fermentation in new French barrique. Aged 18 months in new French barrique.
