GRAPE VARIETIES:60% premsal, 40% callet.
PRUNING METHOD:Traditional goblet pruning.
RAINFALL: 350 -450 mm.
Harvest: Grapes are carefully hand picked using small 10kg boxes and are chilled in a chamber upon arrival at the winery. Manual selection of the best grapes then takes place on a bed of dry ice to prevent oxidation. Cold maceration of the Prensal grapes at 12º over a period of 10 hours in a carbonic atmosphere. After pressing, clearing takes place in special tanks followed by fermentation at 17º. Fermented and aged over lees in stainless tanks of 7,000 litres for around 3 months.
ALCOHOL CONTENT: 12.5%