Old Vines Garnacha
D.O. Cariñena

When each parcel is at optimal ripeness, the grapes are picked by hand and taken to the winery where they are gently de-stemmed and lightly crushed. The grapes are cold-soaked for two days and then 15% of the juice is removed (a process called saignée) to further concentrate the must. Temperature controlled fermentation at 20ºC takes place in stainless steel tanks, then allowed to increase to 25ºC as the fermentation finishes.The philosophy behind this to perserve the fruit flavors with the cooler temperatures and maximize the color and tannin extraction with the increased temperatures.

After rimary fermentation is complete, the wine is transferred to epoxy-coated cement tanks for malolactic fermentation and aging. Part of the wine is transferred to small French oak barrels for 2 months to provide a textural creaminess and sweet oak barrel tannins to the final blend.