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 second wine barriques of light- and medium-toasted fi ne-grained new French oak.
The wine was moved once during the ageing period of 14 months.

5104 0.750 litre bottles in 6 bottle cases.
60 bottles Jeroboam 3 L
30 bottles Rehoboram 5 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.

70 % Cariñena.
30 % Garnacha.

Guía Gourmets	97/100 pts
Guia Vins Catalunya	9,27/10 pts
Guia Peñín	92/100 pts
Guía Intervinos	92/100 pts