FINCA LA BEATA

Through the sorting table, only the highest-quality grape clusters are selected in order to fully express the main characteristic of these century-old vines — their terroir. The grapes are macerated in barrels for a specific period that varies depending on the vintage.
Manual pump-overs, both intense and gentle, are carried out to respect the skins as much as possible, while daily tastings reveal the wine’s evolution.
Finally, after a light racking, the wine is transferred to its corresponding barrel to complete malolactic fermentation.

Once the barrels that best reflect the essence of the terroir have been selected, the coupage of Finca La Beata is carried out with full respect for the character of the vintage, aiming to define its profile and express its unique personality.
The wine undergoes no physical or chemical treatment before bottling.
The bottles then rest in the silence of our cellars for as long as necessary, until they achieve the desired evolution — ready to surprise upon tasting.

Very intense deep cherry-red color with a dense tear.
Great aromatic complexity, with stewed ripe red and black fruit, accompanied by notes of Mediterranean scrubland (lavender, rosemary), and a mineral, spicy background with balsamic hints.
Powerful structure — dense, smooth, and elegant.
Its integrated acidity enhances on the palate the aromas perceived on the nose, lingering through a long aftertaste.
Because of its remarkable evolution in the glass, it is an ideal after-dinner wine, one that continues to surprise as time goes by.