Vara y Pulgar

The process that follows, in this case is very special:

First the grape, of the variety Tintilla, was harvested manually at night so that it arrives as fresh as possible to the cellar. Once there, it is covered in an uncoated cement tank and stainless steel. Once deposited, must daily cap-plunging and rebounded.

For 28 days they are macerated and then pressed and passed to a cement deposit of 17.600 pints and a wooden tub of 7040 pints for breeding. After a year of aging, it rests in French oak barrels of 3rd and 4th use for a further 10 months, totaling a total of 22 months.

The grapes for the Vara and Pulgar wines come from two vines belonging to both Pago de Balbaina, and the other vineyard, but also from Pago de Balbaína, is already in the municipality of El Puerto de Santa María.

Traditionally from this Pago came fine and chamomile grape because they were the freshest soil, favored the end of maturation, gave less degree and more respected the acidity of wine.

You can tell this while serving:  The origin of the name of the wine is a tribute to the "Art of Pruning" as one of the most complex and special works that agriculture has, and one of the most distinctive trimming is the "Rod and Thumb", which consists of forming From the trunk of the stock two arms "one rod" and one "thumb", of bigger and smaller size respectively. In the rod the harvest of the campaign is obtained, whereas the thumb of an outbreak will constitute like the rod of the year that comes.