The grapes for this wine are sourced from vineyards grown according t traditional growing criteria in a balanced caring and sustainable way. The vineyards' soils poor in organic substances carry great importance; hence enables full terroir expression.
Wine
Making
Each variety is hand
harvested in the own estate. After rigorous ripeness testing the winery's technical crew determine the optimal phenolic ripe
ness of the grapes and begin the harvest. In this vintage the Garnacha was picked in the second week of September.
Once the grapes have arrived at the cellars early in the morning are pro
cessed with the newest technology in order to delay the fermentation process. Once destemmed crushed and vatting in small stainless steel deposits to achieve a higher extraction of aromas we chill the must a 12oC during cold maceration for 5 days at least and succesive pumping over with compressed gas. We control the fermentation temperature under 26oC. After devatting we clarifi cate then the fi ltration process helps to air and clean the lees excess. The end of fermentation is done at 22oC in stainless steel vats.
The natural maturing of red wine is complemented with modern micro
oxygenation techniques which allows us to achieve stabilisation and balance of anthocyans and tannins. In order to succeed the malolactic fermentation we benefit from our special selected lactic bacteria culture!
