Comes from the El Cristo estate located at an altitude of 700 metres.
Was harvested by hand at the beginning of October.
Has spontaneously fermented with indigenous yeasts and has been aged on its fine lees for 60 days.
Certified by the Aragonese Committee for Organic Agriculture.
Certification: Organic by CAAE Aragon
Variety: : 100% Garnacha
Harvest: By hand
Yeast: Indigenous, spontaneous fermentation
Fermentation Temperature: 25 °
Maceration Time: 10 days
Fermentation Time: 10 days
Type: alcoholic and malolactic
fermentation in stainless steel vat
Aging: 2 months on its lees.
Sulphites: Moderate, around 60 mg of total SO2 per L
Conservation: up to 8 years.