Destalking of the grape and pre-fermentation maceration in stainless steel tanks for 36 hours within set temperature limits.

50% of the Viognier is fermented in a 300 litre oak barrique. The rest of the Viognier is fermented in stainless steel tanks, as is also the case with the other whites.

Fermentation for 25-60 days at temperatures limited to between 12 and 15 ºC with daily batonnage.

The wine was transferred to the same 300 litre barriques of new French oak used for fermentation.

The other whites were transferred to 225 litre barriques of new French oak.

The wine was kept in barriques during the ageing process of 4 months.

986 0.750 litre bottles in 1-bottle cases.

Alcohol content…………………. 15 %
Total tartaric acidity………….. 4,7 g/l
Volatile acidity…………………. 0,4 g/l
Residual Sugar………………… 0,57g/l

June 2015.

80 % Viognier.
15 % White Garnacha.
5 % Macabeu, Escanyavella and Moscatel.