Bodegas Bhilar, La Revilla Tinto, Tempranillo, Rioja Spain

The grapes were hand-harvested, partially destemmed and then foot trodden to gently extract the must. Fermentation took place spontaneously with indigenous yeasts on the
skins. The wine was then pressed and transferred to used 225-litre French oak barrels, where the wine matured for six years. The wine was racked twice during the ageing process.