• Varieties produced separately: Mencía, Araúxa, and Garnacha Tintorera

• Manual harvest in 15kg boxes

• Destemming

• Alcoholic fermentation and maceration with skins in stainless steel for 14 days

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

• Blending in stainless steel.

• Filtration and bottling

• Total production: 1656 bottles

• Alcohol content: 12%

• Total acidity: 5.25

• PH: 3.52

• Total sulfur: 25mg/l