After crushing and de-stemming, the grape macerates for 15 days and fermentation takes place at controlled temperature in stainless steel tanks with several rackings per day. After malolactic fermentation coupage is completed; the wine is decanted and transferred to American and French oak barrels for 6 months aging, then filtered and bottled for release. Notes: Viñas Viejas is a tribute to the old traditions that still continue in the picturesque village of Paniza. Our oldest vines are up to 100 years old, planted in slate soils above 2,800 feet, which lends natural richness and complexity. The wine shows deep aromas of red and black fruits with a touch of toast, vanilla, toffee and chocolate notes.