Winemaking

The grapes are harvested at night while the temperatures are very low to preserve aromas and freshness and protect against oxidation. They are then destemmed, crushed, and sent directly to be pressed. Any juice drained prior to pressing is very light in colour and reserved to be fermented separately.

The remaining must is meticulously separated during the different stages of pressing in accordance with degrees of extraction and colour, as well as the pH levels that vary throughout the process. The must is protected from oxygen throughout the entire process to prevent oxidation and loss of aromas. The musts are sent to different stainless steel tanks and fermented very clean at low temperatures at 12º–13ºC for 20–30 days in order to preserve the maximum amount of fruity aromas and maintain freshness.

Variety: 28% Grenache, 28% Syrah, 21% País, 17% Malbec, 2% Cabernet Sauvignon, 1% Sangiovese, 1% Mouvedre, 1% Cinsault | Valley: Valle Central | Winemaker: César Catalán H | ABV: 12.5%