Dulas del Lagar de la Salud White Barrel Fermented
The name Dulas pays tribute to his home, to his origins and to a different way of doing things. That is why “Salud” is read from another perspective, because we believe that there is no beginning or end, only learning and transformation.
100% Pedro Ximénez
Appellation of origin
Pago del Lagar de la Salud, Montilla
Calcareous and ferruginous clays
Cultural practices in vineyards: respect for biodiversity
We carry out a minimum tillage of our plots throughout the year. Every 2 years we add natural and well composted organic fertilizers to the soil. At the beginning of the year we carry out a restrictive winter pruning in the Royat cordon style, to acheive the balance of the plant and programming a low yield. In spring, after sprouting, we carry out numerous manual interventions: green pruning, raising the canopy, trimming, clearing … Pruning, together with the respect for the auxiliary fauna and flora, intervening manually in the vineyard, will allow us to have healthy and strong plants that produce balanced fruits with a high concentration of aromatic compounds and polyphenols, as well as a qualiity ripening.
Vinification and elaboration
The harvest is done manually in boxes of 15-20 kg. After receiving the grapes in the winery, the bunches are selected manually. Once we have the best raw material, it is de-stemmed and gently pressed. The resulting must begins its fermentation in stainless steel tanks and ends in French oak barrels. We keep the wine in the barrels for 8 months and perform the batonnâge technique to put the fine lees in suspension, in order to favor its character and body.
At sight, slightly golden with greenish tones. On the nose it undergoes a constant evolution: we travel from the subtle French oak towards delicate citrus and tropical notes, complemented by spicy touches. Elegant, expressive and unctuous on the palate. It offers us a broad, persistent finish and memories of pastries.