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 barrel.

The wine was transferred to 225 and 300 litre third and fourth wine barrels of light- and mediumtoasted fi ne-grained new French oak.

The wine was moved once during the ageing period of 12 months.

61200 0.750 litre bottles in 6-bottle cases.
1100 1.5 litre Magnums.
3372 0,375 litre bottles in 12-bottle cases.
250 3 litre Jeroboam.
150 5 litre Rehoboram.
28 18 litre Salomon.

Alcohol content………… 15,5 %
ATT………………………… 5 g/l 4,9g/l
Residual sugar…………. 0,441g/l

March-ApriL 2017.

30 % Garnache.
27 % Merlot.
20 % Cariñena.
18% Syrah.
5% Cabernet Sauvignon.