Flor de Vivaltus is made with Tinta Fina and a small proportion of Cabernet Sauvignon from very old vineyards (70-100 years old) at an altitude of about 1000 meters in Fuentenebro and La Aguilera. The grapes are selected with an automated optical selection table, each plot is vinified separately, in 24 different tanks, using only gravity to move grapes and wines. Fermentation with indigenous yeasts in steel, minimizing the supply of oxygen. Subsequent aging in barrels, only 20% of which is new. A wine for the long term. As a particularity, 10% of the wine ages in ovoid deposits to retain fruit and freshness.
Vivaltus is the new project of Marcos Yllera in the Ribera del Duero, a project in which the technical part has the advice of Jean Claude Berrouet, technical director of Petrus for forty years.
The project is built from old high-altitude vineyards, clayey-granitic in Fuentenebro, limestone and loamy-sandy in La Aguilera.
Microvinifications are carried out after a draconian selection, it is fermented in stainless steel and the use of new wood is limited, seeking complexity, freshness, finesse, hedonism, elegance and longevity.