“95% Tempranillo, 4% Graciano, & 1% Mazuelo; After being cold macerated prior to fermentation, then fermented @ a controlled temp of 26-28° C with regular pumping over, the wine was aged for 19 mos in mixed FR & AM oak barrels (some of the FR used to store 2 different wines.) Bottled Apr ’18, it was then aged for at least 17 mos prior to being released. 14.5% ABV, 1.70 g/l R.S., 5.60 g/l T.A., & 3.62 pH;” 50,000 cases made, 3,500 imported.

93 pts ea WS (Matthews) & Tim Atkin (1/’20)

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