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| Harvest dates: | October 2010 |
| Harvest method: | |
| Vineyard: | |
| Soil type: | |
| Age of vines: | |
| Varieties: | 100% Garnacha |
| Elaboration: | |
| Fermentation: | 12 days at 18 deg.C |
| Macerations: | Maceration with skins for 12-24 hours to extract the must |
| Treatments: | Clarifying? Yes |
| Filtering? Yes | |
| Ageing: | Rests on the lees for one month |
| Barrels: | 15 days in isothermal vats at -5 deg.C, filtered and racked |
| Racking: | |
| Total ageing: | |
| Bottled: |
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| Alcohol: | 12.5% |
| Total acidity | 5.50 gr/l tartaric |
| PH: | 3.40 |
| Cork: | |
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