To produce the Macabeo DO Mas de Mancuso J. Navasqués vinification took place in stainless steel open-top vats with cold maceration for 36 hours. Ageing took place in 25% 225 litre second-use French oak barrels, 50% Flextank (plastic egg) and 25% stainless steel for 14 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