Garnatxa Negra

Grapes harvested by hand, destemmed and vatted in
small stainless steel tanks.

Fermentation at 26ºC. Three 20-minute pump-overs per day, with
a délestage halfway through fermentation to increase
colour extraction and extract from the skins.

Wine bled after 7 days of fermentation, even before
alcoholic fermentation is complete.

Malolactic fermentation in tanks with oxygen present, simulating malolactic fermentation in barrels.

A touch of wood for 3 months to complement the structure on the palate.