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VENDIMIA SELECCIONADA

Year: 2001

Grape: Tempranillo 80%, Cabernet Sauvignon 15%, Garnacha 5%.

Vintage: Manual reaping of 3 sorts. Tempranillo is gathered on the 2nd week of September, Cabernet Sauvignon and Garnacha on the 4th week.

Elaboration: Traditional method of wine making in the liquid cement storages of 25 000 liters each. The alcoholic fermentation lasts one week and then postfermentative maceration during 6 days. The maloláctic fermentation carries between 6 and 10 days.

Ageing: 12 months in American and French Allier oak casks (medium burned). Aged in bottles for at least 18 months.