VARIETY: Cabernet Sauvignon

VINTAGE: 2019

ALCOHOL CONTENT: 13.00% vol.

PRODUCTION AREA: Manzano municipalities

TRAINING SYSTEM
Single and double overturned arches 

NATURE OF THE GROUND
Eocene origin, ponca, clayey silt.

VINIFICATION
When fully ripe the grapes are harvested, taken to the cellar, destemmed and the must obtained together with the skins is placed inside tanks for maceration.
Fermentation takes place at a controlled temperature for a period during which the skins are stirred with the liquid part in fermentation daily.
During this phase, the lactic bacteria are also inoculated into the must for the malolactic fermentation which occurs simultaneously with the alcoholic fermentation.
Once the fermentation phase is over, the new wine obtained is aged in stainless steel tanks.
At the end of this maturation phase, the wine is clarified, filtered and bottled. Aged in the bottle before being released.