Triga Monastrell, Cabernet Sauvignon

Each parcel is harvested by hand, vinified and aged separately. The best clusters are selected in the vineyard and later in the winery on a selection table. After destemming, the grapes are transferred to open tanks of 5000 kg. where they remain for about a week with continuous pumping over to achieve a uniform maceration. During this time alcoholic fermentation also begins. Later, the wine is transferred to a vertical press where it is gently and slowly pressed for 12 hours before being transferred to new French oak barrels from various cooperages personally selected by Rafa Cañizares. In these barrels the wine completes alcoholic fermentation and begins malolactic fermentation before aging for 22 months. This wine is bottled for its enjoyment in the most artisanal way possible, without fining or filtration.