Fermentation of the destalked grape in 2,500 and 5,000 litre stainless steel tanks.
17 days of fermentacion at a temperature limited to between 25 and 29 ºC with daily pigeage and gentle remontage.
12 days of post-fermentation maceration, followed by gentle pressing. Malolactic fermentation, 50% in stainless steel tanks and 50% in barrique.

The wine was transferred to 225 and 300 litre barriques of lightand medium-toasted fi ne-grained new French oak and foudre of 2th year.
The wine was moved once during the ageing period of 14 months.

6186 0.750 litre bottles in 6 bottle cases.
360 bottles 37.5cl
100 bottles 1,5 L
35 bottles Jeroboam 3 L
6 bottles Salomon18 L

Alcohol content………… 15,5 %
Total tartaric acidity…. 5,4 g/l
Volatile Acidity………… 0,90 g/l
Residual Suigar……….. 0,58 g/l

May 2016.

77% Cariñena
23% Garnache