Single Vineyard:

The Garnacha grapes from the Montepedriza vineyard are kept chilled at 6ºC for 24 hours before going into an open-topped 700 litre vat where they undergo a three day, pre-fermentation cold maceration. Once complete, alcoholic fermentation begins at a controlled temperature of between 23ºC and 26ºC, with manual punching down of the cap. The wine is then racked off into 500 litre French oak casks where malolactic fermentation takes place, followed by 15 months ageing in the same casks. Finally, the wine rests for a further 15 months in bottle before it leaves the winery.