Udina

The grapes are cooled to 5ºC before entering the press, where they undergo a light cold maceration and are then gently pressed, extracting only 60%.

The fermentation of the Garnacha is carried out at a higher temperature than the rest, at 18ºC instead of 16ºC to accentuate its voluminous character, which provides structure and complexity.

Ageing on fine lees lasts up to four months.It is bottled during the month of February of the following yearafter the harvest.