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Rather, Unculín is focussed on delivering an experience where the soul and energy of Valtuille and Bierzo are on full display. This is accomplished through utilizing\u003c\/span\u003e\u003cspan\u003e the region’s tradition of co-fermentation from some of the village’s best vineyards. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhole bunches are hand-picked, leaving stems on 30% of the bunches. The remaining 70% of the grapes are de-stemmed by hand and left intact, without crushing. A 48-hour maceration precedes a spontaneous alcoholic fermentation with indigenous yeast. After fermentation the grapes are pressed with a 20-day post-fermentation maceration. All of this occurs in stainless steel tanks. After four months of aging on the fine-lees and malolactic fermentation in stainless steel, the wine is briefly racked into foudres to give it some oxygen. 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Lastly, Trinidad contains a portion of the 1874 pre-phylloxera Las Arenillas vineyard, planted on sandy calcareous clay soil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eNotes of dried plum, cassis \u0026amp; vanilla.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eConde de Hervías is an incredibly unique and specialized micro-winery in northern Rioja Alta, where the sole focus is producing single-vineyard wines of the highest quality from historic vineyards in the village of Torremontalbo. Íñigo Manso de Zúñiga Ugartechea, together with his winemaking partner and wife, Yolanda García Viadero, work highly prestigious plots of pre-phylloxera vines near their home in Torremontalbo, an incredible structure built in 1252 by the Visigoths. 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