WINEMAKING

After harvest, the skins rest with the unfermented juice for five days at 7 ºC. This pre-fermentation “cold soak” enhances the wines aromas, color and flavor.

Once fermentation has taken place, the Tempranillo skins spend another 10 days in tanks to extract all beneficial color and tannins.

Subsequently 50% of the wine is aged for 2-3 months in 5 year old French oak big vats and 50% in stainless steel tanks. The oak regimen helps oxygenate the wine, promoting softer tannins, and a better integration and balance of all components without imparting oak flavor.