La Garnacha de Mustiguillo

Hand-picked in 15 kg boxes. Cold maceration in harvest boxes. Double selection table for bunches and berries, destemming and light crushing. Fermentation in 80 hectolitre French oak vats with 20% of the stems added manually in thin layers during vatting for 10 days, working only with pigeages. Post-fermentation maceration for a further 8 days. Manual devatting by gravity using only the free-run wine. Aged for 8 months in 225-litre French oak barrels and 35-hectolitre vats.