Red wine,
four months oak 2006

VARIETY

100% Tinto Fino.

PRODUCTION

The grapes are picked by hand the last week of September. They are collected in plastic bins and sorted on a sorting table. The fruit then goes into stainless steel vats where the juice is fermented under controlled temperature.
After the alcoholic fermentation the maceration of this wine is extended for 10 more days in the presence of the skins. Following that, the wine is collected to do the malolactic fermentation at a constant temperature of 20ºC.
The result of this fermentation is a wine with an alcohol content of 14% by vol.

AGENING

The wine was then racked off to new American and French oak barrels in November to begin ageing for 4 months.

BOTTLED

In March 2007 we bottled one hundred eighty thousand.