Wine made mainly with Garnacha in a coupage with Merlot and Cabernet Sauvigno. After a selection of the grapes on the vine, they are harvested by hand in crates and taken to the winery where they are again selected and processed.
After a cold vatting fermentation, the must ferments with the skins at a temperature of 25oC to try to better preserve its aromatic fraction. The maceration is not very long, lasting about 10 days, depending on the ripeness of the grapes. We are looking for a wine with volume, unctuous, round and not excessively tannic, betting on its fruity expression.
Later, it undergoes malolactic fermentation in the stainless-steel tanks and as a result, its acidity decreases. Once the fermentation is finished, it is transferred into oak barrels of 3rd and 4th year and restes for the following 12 months.
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