Production 1400 bottles
Grape varieties 100% Tempranillo
Harvesting Manual harvest with 13kg crates and manual grape selection.
Harvest Dates 22-23/08/2017
Vinification Natural fermentation with autochthonous yeasts for 10 days with 12 days of maceration.
Vinified in stainless steel with temperature control. Conservation in stainless steel.
Bottled March 2018.
No sulphites added. No clarifying, filtering or corrections of the must or wine.
Total acidity 3,32 g/l
Volatile acidity 0,67 g/l
Residual sugar < 1 g/l
Total sulphur <10 mg/l
Free sulphur <7 mg/l
Vineyard vinya del Tulín (0,57ha)
Soil type granitic sand
Altitude 90 metres
Rootstock Richter 110
Pruning system guyot
Year planted 1990
Vine spacing 2,5×1,25 metres
Treatments Bordeaux mixture – sulphur powder
Fertilization Incorporation of pruning clippings and harvest composts