Selection from
family vineyards 2004

VARIETY

100% Tinto fino.

PRODUCTION

The grapes are picked by hand the first week of October. 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 28 days in the presence of the skins. Following that, the wine is collected to new French oak barrels 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 racked off to new French oak barrels the 1st November 2004 to do the malolactic fermentation. The wine then stayed there for 15 months with several racks.
A selection of the best French oaks from different barrels making has been very important to be able to express the best of the wine and even to amplify more its qualities.

BOTTLED

In April 2006.