Fermentation of the destalked grape in 300 litre wooden barrels and 1,000 and 2,500 litre stainless steel tanks.
3 days of cold pre-fermentation maceration, 17-19 days of fermentacion at a temperature limited to between 25 and 29 ºC with daily pigeage and gentle remontage.
The wine was transferred to 300 litre barrels of light- and medium-toasted fine-grained new French oak.
The wine was moved once during the ageing period of 14 months.
N. OF BOTTLES
1205 0.750 litre bottles in 6-bottle cases.