VINIFICATION
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.
AGEING
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.
N. OF BOTTLES
66200 0.750 litre bottles
900 1.5 L Magnums
ANALYSIS
Alcohol content……15%
ATT……………………4,9 gr/l
PH……………………..3,69
BOTTLING
January, February, March 2020
VARIETIES
32% Garnache
26% Syrah
21% Merlot
15% Carinyena
6% Cabernet Sauvignon
SCORE
| Guia Peñin | 91pts |
|---|---|
| Miquel Hudin | 90pts |