||Cannonau, 90% Mencia, Brancellao
||Manzaneda; altitude between 300 and 700 m a.s.l. Exposure: west.
||Goblet and double cordon.
||Harvest was done by hand using 10 kg cases. The bouches were harvested separately by variety. In began the 6th of September and finished the 4th of October.
||In cold-storage chamber during 24 hours at 2°C. The bunches were hand sorted in the vineyards and then in the bodega. Destemming.
||A cool pre-fermentatios was followed by fermentation in 500 l open barrels for the 15% and the rest in foudres. Manual drainage. Maceration after fermentation during 2 or 3 weeks according to the variety. Manual devatting. Vertical press. Complete malolactic fermentation.
||20 months on its lees. 35 % in 45 hl foundres and 65% in 35 and 25 hl foundres in 1st, 2nd and 3rd year French oak barriques. Clarification with white egg and filtration. Stay in bottle for 14 months.