The harvest of the 0,70 hectares distributed in 10 micro-plots 130 years old inside the area of “La Mala” took place on October 20th 2016, with a harvest of 1.842 Kg.

After a triple selection of plots, clusters and grapes, the wine was vatted by gravity in 3 small stainless-steel tanks.

After 6 days of cold maceration at a temperature below 10ºC and 2 punch-downs per day, it fermented with its own yeasts for 11 days at a maximum temperature of 27ºC, adapting the number of daily punch-downs to its needs.

After alcoholic fermentation, it macerated for 15 days with its skins in search of the right point of structure. Malolactic fermentation and aging for 16 months in French oak barrels of second use.

Bigarreau cherry color.

Great aromatic intensity, La Mala stands out for its minerality in the form of aromas of white chalk powder that combines perfectly with aromas of aromatic plants, lavender, rosemary, chamomile combines with ripe red and black berries and light spicy notes.

With an elegant attack and development in the mouth, it has a powerful finish where the minerality typical of La Mala is felt again.

The 27th of September, 2018, 907 750 ml bottles were produced.