Varieties: 100% merlot. Vintage: 2003 Winemaking: Traditional fermentation of must at a temperature of 28ºC. 20 days maceration with the skins allows for extraction of a good quantity of tannic structure and colour/antociants. Subsequent malolactic fermentation in stainless steel tanks.
Ageing: Once the first part of winemaking is completed the wine is left in new medium charred Hungarian oak barrels for approximately 1 year. Nº bottles: 12.465 of 0.75 cl. and 194 of 150 cl. (Magnum bottle) Alcoholic level: 13.6% vol Total acidity: 5.7 g/l
