Zorzal Eggo Franco 2017

These grapes come from the NW side of Gualtallary, at an altitude of 1,350 meters, a micro-zone of alluvial soils with a large amount of calcium carbonate. The grapes are tanked in concrete eggs, avoiding the need for numerous pump-overs. Once fermentation is complete, maceration with the skins takes place for 40 days, then pressed and put back in the eggs to complete its elevage of 9 months. It typically shows a mixture of herbal and candied berry aromas, hints of beef blood, and iron. The absence of oak shows the naked tannins and provides an earthy side, which to me is very much the wild character of Gualtallary.