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.

5 days of post-fermentation maceration, followed by gentle pressing.

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.

5877 litre bottles 0.75cl

Alcohol content………. 15%
ATT…………………….. 5,3 gr/l
Residual sugar………………………. 1 g/l

2021 March

59% Cariñena
41% Garnache