Dalmau comes from Pago Canajas, a 9-hectare vineyard located in the mid-to-upper part of our Finca Ygay at an altitude of 465 meters. Its clay-ferrous soil, with a significant presence of surface pebbles, promotes optimal grape maturation. At the end of veraison, we carry out cluster thinning, limiting production to no more than 1 kilogram per plant and selecting small, highly concentrated grape clusters.
Once the grapes arrive at the winery, the bunches are destemmed and undergo a meticulous selection process. Each variety is vinified separately and ferments at a controlled temperature for approximately 10 days in 13,900-liter Allier French oak vats. During this period, regular pump-overs and délestage are performed to ensure optimal extraction of polyphenolic compounds.
Each variety is aged separately for 20 months in Allier French oak barrels. After blending, the wine rests for an additional 6 months in concrete tanks before bottling.