Winemaking:

Skin maceration of the skins for 24 hours. It is pressed very lightly separating the must and fermented at low temperature (12-14oC) in new French oak barrels. At the end of fermentation the wine is racked to remove the thicker lees. During the following months, batonnage is carried out every 2 days. Gradually, this work of suspending the lees is spaced out. It will remain in barrel for about 6 months.

Hectares planted: 20 Has

Harvest at night: No

Average production: 500 Kg/ Ha

Awards:

MEDALLA GRAN ORO – VEREMA 2025
91 PUNTOS – VEREMA 2024
SILVER MEDAL – 90 PUNTOS DECANTER 2023
GOLD MEDAL GUIA WINE UP 2022 (92 PTOS)
PEÑIN AWARDS – 91 puntos