• Varieties: 100% syrah.

Harvest:

• The harvest was made by mechanical methods.
• It was made between 10th and 15th September during the night.
• Date for harvest was calculated by an exhaustive control of phenolic ripening.

Fermentation:

• Fermentation is done under temperature control (between 25 and 28 Celsius degrees).
• This produces a softer fermentation and increasing its duration (between 8 and 10 days) in order to avoid desviations.
• Soaking:
• Pre-fermentation, 3 days until fermentative.
• Fermentative, during fermentation.
• Post-fermentative, 3 or 5 days, from finishing of fermentation until taking off the barrel.

Malolactic:

• It was made in inox task during two months.
• Once it was finished, the wine is separated from coarse
• Aging: after the FML, wine was taken to American and mixture oak barrels, where it rested for 6 months with humidity and temperature control.
• Bottling after a light stabilization by freeze and a it was bottled the second week of May and they were brought to our racks where they rest until today.