The vines used to produce Cune Organico belong to our regular suppliers in the Haro area and also in San Vicente, who have opted for organic vine cultivation in recent years. The soil is mainly chalky clay, and the fertilisers used are organic and plant-based. No herbicides, synthetic pesticides, or any practices that may damage or modify the natural balance in the soil and the environment are used.
The grapes are harvested manually and kept at 12ºC for 12 hours to prevent oxidation of the must and maintain the colour of the grapes. Alcoholic fermentation takes place using indigenous yeasts in stainless steel tanks at a controlled temperature of 24 ℃ to preserve the aromas and character of the Tempranillo grape.
The wine is aged in oak barrels for 6 months, where it acquires volume and complexity before bottling.
Red wine obtained by organic viticulture and certified by the CPAER (ES-ECO-035-RI) under number RI-1204-E-2020-1.