Congo embodies Canopy's work philosophy—but with a twist—, as it's only made in exceptional vintages, using bunches of grapes carefully selected by hand during the early hours of the morning. The Congo vineyard is a 60-year-old vineyard measuring barely a hectare on granitic soil, found at an altitude of 750 meters on the southern foothills of the Sierra de Gredos. During the microvinification of Congo, fruit freshness and minerality have been left intact as much as possible to imbue the wine with the distinctive personality of a unique vineyard like few others on the Iberian Peninsula. The wine is made using small-capacity tanks (1500 L ). As soon as the grapes arrive at the winery, pre-fermentation cold maceration is carried out and then, gentle crushing is done for 22 days until alcoholic fermentation is finished. Malolactic fermentation and aging in French oak barrels for 17 months.