Preparation (I/IV)

The dates of the grape harvest fall between 28 and 5 October, at the time of maximum ripeness, with probable gradings of 15%,14.3% and 13.4%, among Garnacha, Cariñena and Cabernet Sauvignon and a total acidity of 6.5, 6 and 7 g/l of tartaric acid.

Once the grape harvest arrived at the wine-cellar by means of selection belts, only bunches of between 100 and 200 grams were picked manually and deposited in large new barrels of French oak where they were maually crushed with a wooden stick. All fermentation took place in large, recently opened barrels of 225 l and each variety separately.

The temperature of the wine-cellar on these dates was of about 13º-15ºC at the most, which meant that refrigeration was not necessary, as well as working with such small volume meant that the fermentation never reached 22-23ºC.