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 third and fourth wine barriques of light- and medium-toasted fi ne-grained new French oak.
The wine was moved once during the ageing period of 12 months.

65000 0.750 litre bottles in 6 and 12-bottle cases.

Alcohol content…………… 15 %
Total tartaric acidity……… 5 g/l
Volatile Acidity………… 0,85 g/l
Residual Suigar………… 1,1g/l

March 2016.

42 % Garnacha.
24 % Cariñena.
22% Merlot.
12% Syrah

Guía Gourmets	95/100 pts
Guía Peñín	93/100 pts
Guía Intervinos	92/100 pts