• Varieties made together: Garnacha Tintorera and Palomino.

• Manual harvest in 15kg boxes.

• Direct pressing.

• Alcoholic fermentation, malolactic conversion, and 8-month aging on lees in 54l demijohns.

• Unfiltered and unclarified.

• Total production: 191 bottles.

• Alcohol content: 11%.

• Total acidity: 5.51.

• PH: 3.41.

• Total sulfur: 20mg/l.