Thousands of years before the actual wine industry has evolved, the Romans carved terraces on slopes in Ribera Sacra that rose at very sharp slopes from the below rivers. Theses terraces were already used at that time to plant vines, though wine consumption was rather meant for themselves. Work was as hard and gruel as nowadays, the slope of each terrace is so inclined that it is even impossible today to work with machines. All is done by hand.
El Pecado meaning the “sin” is made in order to remember the backbreaking work which slaves had to carry out during Roman times who were forced to work in the 65 degree slopes in the mountains.
This wine is one of Raul’s masterpieces because he seemingly succeeded in extracting all the flavours and feelings of the terroir, the minerality of the slate and granite soil, the history, the present, into this single wine. This wine is so complex it is difficult to explain and describe in afew words. It perfectly combines the richness and intensity to age for years while also maintaining a lightness of texture typical for wines coming from Ribera Sacra.
With respect to vinification, once the grapes are picked up by hand, in winery they are macerated in large neutral oak vats (foudres) and daily punching down is carried out until fermentation starts. After fermentation, a long maceration time of about two months is done, continued by a 12-months ageing time in used French oak barrels.
El Pecado is an ideal wine for cellaring, will only improve over time, maybe enjoyed for the next 20 to 25 years. It is one of the few wines in Spain which can be compared to big wines from Burgundy.
Very limited production of less than 700 bottles.