Alcohol content: 14,5% vol. Total acidity: 6 g/l en tartàric. PH: 3,15 Varieties: 60% Garnatxa Negra, 10% Carinyena 15% Syrah, 15% Cabernet Sauvignon. Estates: La Garranxa: Ceps: 11.000. Age: 20 years. Varieties: Garnatxa Negra, Cabernet Sauvignon, Syrah. Average production per strain: 1,5 kg. Harvest date: Start: September 1st End: October 10. Elaboration: Cold pre-fermentative maceration 10 ° C 3 days. Alcoholic fermentation at controlled temperature, with a maximum of 28 ° C in tanks of fiber. Total maceration time 20 days. Malolactic fermentation in barrels. Aging: 15 months in barrels of 1 and 2 wines (50 and 40%) from Les Eres. Totes de roure francès: 65% Allier, 30% Tronçais, 5% Bertranges. Toast: 45% M, 33% M +, 22% L. Total barrels: 34 de 225 l. Tasting note: Vivid color with a balance between freshness and acidity, a lot of expression in fruit and minerality. Production: 8,532 bottles and 1000 magnums of 1.5 l.
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