To produce the Garnacha DO Cutio J. Navasqués the vines have been cultivated on clay and calcareous soil. Each year an analysis of both the soil and leaves is undertaken, so that each plot is best utilised. Systematic prunings are held to obtain a balance between leaf surface and fruit. Night-time harvest is carried out at the optimal point of ripeness. Pre-fermentation maceration took place at low temperatures, before temperate controlled fermentation with pumpovers and ‘delestages’. 50% of the wine was aged in new oak barrels for four months.
“My family and I are a third generation of wine growers and winemakers from Aragón (Spain), that, apart from our small family own wine project, also act as consultants for wineries in the whole country. Since 2002 we are working on our personal project –Mas de Mancuso- recovering very old high qualityvines –aged between 50-70 years old- at almost700mtrsaltitude in Aragón. We are based in Almonacid de la Sierra where we rented a very old winery trying to keep the same winemaking methods than our ancestors had.”
– Jorge Navascués