• Mencía and Garnacha Tintorera from a plot in Rosende.

• Manual harvest in 15kg boxes.

• Destemming.

• Alcoholic fermentation and maceration with skins in stainless steel for 21 days.

• Malolactic conversion and 10 months aging on lees in used 400l French oak barrels.

• Filtration and bottling.

• Total production: 477 bottles.

• Alcohol content: 12%.

• Total acidity: 5.36.

• PH: 3.44.

• Total sulfur: 25mg/l.

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