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ElaboraciónVinification

Una vez en la bodega despalillamos la uva, seleccionando las mejores en una mesa de selección  y tras un leve estrujado y por gravedad, sin utilizar bomba lo pasamos a barricas de 300 litros sin una de las tapas y tras aplicarle hielo carbónico para rebajar la temperatura a 5 ºC. aproximadamente, lo dejamos macerando durante 5 días, hasta que arranca la fermentación alcohólica, fermenta con las levaduras autóctonas, haciendo dos bazuqueos diarios.

Tras finalizar la fermentación alcohólica, lo dejamos macerando 3 días más. Sacamos el vino por gravedad, después de catarlo y valorando un primer análisis, determinamos el porcentaje de vino que destinamos a barricas nuevas, por lo general suele ser una barrica nueva de 300 litros por 1.000 litros de vino, el resto va a barricas de segundo año.

Después de soportar los fríos del invierno en marzo se realiza un trasiego, eliminando gran parte de los posos, haciendo el segundo trasiego cuando finaliza la fermentación maloláctica que la realiza espontáneamente, suele ser en agosto. Un mes antes del embotellado por noviembre se pasa el vino a deposito de acero para estabilizarlo y clarificarlo con albúmina de huevo, dejándolo listo para el embotellado sin filtrarlo para respetar al máximo sus cualidades. Durante este proceso el vino a estado 12 meses en contacto con la madera.

La constancia de la elaboración en las diferentes añadas queda reflejada en los principales índices analíticos: Grado alcohólico entre 14.50 y 15.50, ph entre 3.65 y 3.77, taninos entre 5,2 y 5.7, y IPT entre 74 y 81.Once the grape bunches arrive at the winery, they are first de-stemmed and then sorted on a sorting table, where only the best fruit is selected.
The berries are then lightly crushed using a gravity-flow system to avoid the use of pumps. They are then sent into 300 litre barrels (from which the tops of the barrels have been removed). Dry ice is introduced to lower the temperature to around 5°C.
We leave the must to macerate for 5 days until the alcoholic fermentation starts. This is triggered off by the natural yeasts in the skins.
The cap of skins is pushed down every day to immerse it in the must.
When the alcoholic fermentation is finished, we leave the skins to macerate for another 3 days. We then run off the wine by gravity, after having tasted it and performed a first analysis to judge its quality. We then determine the percentage of wine to go into new barrels. This is generally one new barrel of 300 litres for every 1,000 litres of wine. The rest goes into second-fill barrels.
After enduring the cold temperatures of winter, the wine is racked in March to eliminate most of the heavy deposit. Then a second racking is done after the malo-lactic fermentation, which is allowed to be done spontaneously. This is usually in August.
One month before the wine is bottled in November the wine is transferred to stainless steel vat for stabilization and fining with egg white albumin, which makes the wine clear and ready for bottling without filtering, thus preserving as much of its character as possible.
Throughout this wine-making process, the wine will have spent 12 months in oak.
The consistency in the wine-making from vintage to vintage is mirrored in the main lab analysis indexes: alcoholic degree between 14.5 and 15.5, pH between 3.65 and 3.77, tannins between 5.2 and 5.7, and IPT between 74 and 81.