Bodega A. Muñoz Cabrera
Grapes are picked fully ripe and then laid out in the sun on the esparto grass mats to dry in a process known as soleo. Most of the water content evaporates, leaving behind something resembling a soggy raisin that produces highly concentrated juice, rich in natural grape-sugar. Without adding any artificial additives, and minimum intervention in the winemaking process Antonio makes the Zumbral, which is matured in oak. Viña Axarquía Maestro, is gently fortified with a small quantity of alcohol, carefully added just before the must starts to ferment.