Fermentation of the destalked grape in 225 and 500 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. 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 barrels of light- and medium-toasted fine-grained new French oak.
The wine was moved once during the ageing period of 16 months.

1758 0.750 litre bottles in 6-bottle cases.
113 1.5 litre Magnums.
12 3 litre Jeroboam.
4 18 litre Salomon.

Alcohol content……….. 16%
ATT……………………….. 4,9 g/l
Residual sugar………… 0,44g/l

May 2017.

100 % Cariñena.