Grapes are harvested by hand, to 25 Kg boxes, at its optimal ripeness; intending to present a vigorous maturity, leading to higher aromatic and polyphenolic concentrations. The grapes are cooled overnight to 10ºC, destemmed only to 50% before being crushed and going to the mill. Maceration and fermentation for 5 days with constant treading (about 6 hours a day).
The wine is blended and stored partly in casks and partly in stainless steel vats until bottling.
Alcohol Content: 19.5% Vol. (20ºC)
Total Acidity: 4.80 g/dm3 (Tartaric Acid)
Corrected Volatile Acidity: 0.18 g/dm3 (Acetic Acid)
Sugar: 3 Baumé (87,0g/l Residual sugar)