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, 100% in stainless steel tanks.

The wine was transferred to 300 litre barriques of lightand medium-toasted fi ne-grained new French oak and foudre of 2th year.
A racking is carried out during the breeding of 14 months.

2540 0.750 litre bottles in 6 bottle cases.

Alcohol content………… 15 %
Total tartaric acidity… 4,9 g/l
Residual Suigar……… 0,6 g/l

September 2019.

75% Cariñena.
25% Garnache.