Álvaro Loza 'Álvaro Loza'

The fruit for the Álvaro Loza is sourced from four different parcels, two each in Haro and Labastida, totaling just 3 acres altogether. The Tempranillo and Viura is hand harvested directly to food-grade plastic 1000 liter barrels, where it ferments open air for 13 days during a 30 day maceration. 65% of the fruit is destemmed, and the remaining 35% is left whole-cluster. Winemaker Álvaro Loza does daily punch downs by hand. Following a pressing, the wine is racked to 225 and 500 liter neutral French oak barrels for 16 months before bottling. 

Viura [vee-oo-rah] is the same variety as Macabeo.

Learn more about Álvaro Loza here.