César Príncipe, '13 Cántaros Nicolás'

The Tempranillo grapes used to make the 13 Cántaros Nicolás are hand-harvested in October, and undergo a pre-fermentation cold maceration for three days before two weeks of fermentation in 30% new oak barrels and 70% stainless steel tanks. The wine is then aged for 8 months in 225 liter oak barrels, 90% of which is French, the remaining 10% American. 

The name, 13 Cántaros Nicolás is a reference to the founder of César Príncipe, Eutiquio, who would do his 'bookkeeping' on the limestone walls of the family cellar. Each tally marks a cántaro, or bucket of wine, he would borrow from his cousin, Nicolás. 

Learn more about César Príncipe here.