Zinc - Importación exportación

Fermented in stainless steel tanks at controlled temperature. Made from red grapes, Zinca d'Anfora Tinto, or from white grapes, Zinca d'Anfora Blanco. They are hand harvested late and fermented at a constant temperature of 28 degrees for the red and 22 degrees for the white. Once the alcoholic and malolactic fermentation is completed, the wine is racked into handmade earthenware jars, where it will age, giving it greater structure and allowing its aromas to evolve without the addition of wood.

Zinca d'Odre is the result of the impetus to find the essence of the wine's origins. We have aged this red wine in leather wineskins waterproofed with fish (a mixture of resin and olive oil). Fermented in stainless steel at a controlled temperature. Aging in leather wineskins waterproofed with fish. Sustainable cultivation 1,800 kg/ha. Harvested by hand. Unclarified and unfiltered.

Fermented in earthenware jars simulating the first elaborations, as more than 6,000 years ago, when winter arrives, the wine is transferred to oak barrels located in our subway cellar from the 11th century, where it will remain in ideal conditions of constant temperature and humidity for its aging. Fermented in earthenware jars. Aged in clay and oak barrels. Sustainable cultivation 1,800 kg/ha. Harvested by hand. Unclarified and unfiltered.

Zinca Fudre is made from a selection of grapes from dry-farmed vineyards in Montesa (Huesca) with yields of less than 2,500 kg/ha. It ferments in a French oak foudre with a conical trunk shape at a controlled temperature. Subsequently, it rests in the same foudre for at least 12 months. Aged in oak barrels. Sustainable cultivation 1,800 kg/ha. Harvested by hand. Unclarified and unfiltered.

This is one of our most special wines, with a limited production, made from white grapes grown on unirrigated slopes in Montesa (Huesca). After temperature-controlled fermentation, it is aged outdoors in glass demijohns, giving it an oxidative aging, thus recovering old winemaking methods and recovering forgotten aromas and flavors. Sustainable cultivation 1,800 kg/ha. Harvested by hand. Unclarified and unfiltered.