Castillo Ygay is always made from grapes sourced from La Plana, a 40 hectare vineyard, planted in 1950 and located on a plateau at the highest point of our Finca Ygay, 485 meters above sea level.
The bunches are destemmed and gently crushed before being placed in stainless steel vats. Fermentation takes about eleven days, during which time we pump and perforate the lid in order to slowly and naturally extract aromas and polyphenols. The wine is aged for 24 months in 225 liter American and French oak barrels.