To prepare Phincalali, David Sampedro has a small farm of 0.3 ha., A vineyard that tries to recover from extinction after suffering neglect for a long time. In it, there are different varieties and clones, over the years, have been adapted to the terrain: Tempranillo (85%), Grenache, Gracianos ... but also several white grapes, some difficult to identify.
The grapes are harvested and recepciona in barrels directly on the plot itself, without de-stemming and is made with all the scrape. The walk is walked and allowed to maceration and fermentation take their course naturally. After the fermentation and fruit day, pressed and placed the wine in French oak barrels, where it remains at least two winters, during which malolactic fermentation. The wine is bottled straight from the barrel.
Alcohol content:
13,5%
Guidelines for drinking and storing:
Drink now or keep until 2028.
*Automatic text translation by
Phinca Lali 2008 front and back
DSG Vineyards
Navarra, Spain
David Sampedro Gil
DSG is the personal project of a spirited, dynamic oenologist by the name of David Sampedro Gil. Connected through family links to several of the best bodegas presently operating in Rioja Alavesa, David founded his own winery which he christened with his initials, with the aim of concentrating production of...
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