Daniel Ramos

All of their vineyards are old (50 to 100 years old) gobelet trained vines. The steep slopes make them impossible to work mechanically so everything is done by hand and plowed by horse. In 2010, they moved to an old co-op in the town of El Tiemblo and have been making wine there since, inheriting all of the concrete tanks and clay amphoras that came with it. All of his wines are fermented with native yeasts and macerated for long periods of time, including some of their whites, but by no means over extracted. All of the barrels they use are old and therefore neutral regardless of long elevage. As for filtering and fining, none of that happening, only a small dose of sulfur at bottling. They’ve grown considerably since the beginning, currently owning more than 15 hectares. - Selections de la Viña