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

5946 0.750 litre bottles in 6-bottle cases.
120 1.5 litre Magnums.

Alcohol content………… 15,5 %
ATT………………………… 4,9 g/l
Residual sugar…………. 0,44g/l

March 2017

64 % Cariñena.
36 % Garnache.