GLOPS 2019
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AVAILABLE IN CELLAR
AVAILABLE IN CELLAR
GLOPS DE VI, GLOPS DE VIDA, GLOPS D’HISTÒRIA.
VARIETIES. 50% Merlot, 25% Cabernet Sauvignon, 12,5% Syrah and 12,5% Tempranillo, from the Mas de Mòra area and the Piques area.
MACERATION. 15 days in stainless steel tanks with a controlled temperature of 25/26 ºC and automatized periodic stirring.
AGING. 14 months in French oak barrels with a constant temperature of between 15 and 18ºC and controlled humidity
PRODUCTION. 2200 bottles.
ALCOHOL CONTENT. 15,5% Vol.
BOTTLING. Endings of December 2020.
NOTE OF TASTE.
GÍNJOL 2019
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AVAILABLE IN CELLAR
AVAILABLE IN CELLAR
VARIETIES. 100% Syrah, from the Mas de Móra area.
MACERATION. 15 days in stainless steel tanks with a controlled temperature of 25/26 ºC and automatized periodic stirring.
AGING. 10 months in French and American oak barrels with a constant temperature of between 15 and 18ºC and controlled humidity.
PRODUCTION. Approx. 2400 bottles.
ALCOHOL CONTENT. 15,5% Vol.
BOTTLING. Beginning of September 2020.
NOTE OF TASTE.
MIL SONS 2019
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AVAILABLE IN CELLAR
AVAILABLE IN CELLAR
VARIETIES. 75% tempranillo and 25% Cabernet Sauvignon, from the Piques area.
MACERATION. 15 days in stainless steel tanks, each variety separately, with a controlled temperature of 25/26 ºC and automatized periodic stirring.
AGING. 10 months in French and American oak barrels with a constant temperature of between 15 and 18ºC and controlled humidity.
PRODUCTION. Approx. 3900 bottles.
ALCOHOL CONTENT. 14,5% Vol.
BOTTLING. Beginning of September 2020.
NOTE OF TASTE.
GÍNJOL 2018
CELLAR STOCK SOLD OUT
VARIETIES. 100% Syrah, from the Mas de Móra area.
MACERATION. 15 days in stainless steel tanks with a controlled temperature of 25/26 ºC and automatized periodic stirring.
AGING. 10 months in French and American oak barrels with a constant temperature of between 15 and 18ºC and controlled humidity.
PRODUCTION. Approx. 2400 bottles.
ALCOHOL CONTENT. 14% Vol.
TOTAL TARTARIC ACIDITY. 4.7 g/L.
BOTTLING. Beginning of September 2019.
NOTE OF TASTE.
MIL SONS 2018
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CELLAR STOCK SOLD OUT
CELLAR STOCK SOLD OUT
VARIETIES. 70% tempranillo and 30% Cabernet Sauvignon, from the Piques area.
MACERATION. 15 days in stainless steel tanks, each variety separately, with a controlled temperature of 25/26 ºC and automatized periodic stirring.
AGING. 10 months in French and American oak barrels with a constant temperature of between 15 and 18ºC and controlled humidity.
PRODUCTION. Approx. 3900 bottles.
ALCOHOL CONTENT. 14,5% Vol.
TOTAL TARTARIC ACIDITY. 4.5 g/L.
BOTTLING. Beginning of September 2019.
NOTE OF TASTE.
GÍNJOL 2017
CELLAR STOCK SOLD OUT
VARIETIES. 100% Syrah, from the Mas de Móra area.
MACERATION. 15 days in stainless steel tanks with a controlled temperature of 25/26 ºC and automatized periodic stirring.
AGING. 10 months in French and American oak barrels with a constant temperature of between 15 and 18ºC and controlled humidity.
PRODUCTION. Approx. 1450 bottles.
ALCOHOL CONTENT. 15% Vol.
TOTAL TARTARIC ACIDITY. 4.6 g/L.
BOTTLING. Beginning of September 2018.
NOTE OF TASTE.
MIL SONS 2017
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CELLAR STOCK SOLD OUT
CELLAR STOCK SOLD OUT
VARIETIES. 75% tempranillo and 25% Cabernet Sauvignon, from the Piques area.
MACERATION. 15 days in stainless steel tanks, each variety separately, with a controlled temperature of 25/26 ºC and automatized periodic stirring.
AGING. 10 months in French and American oak barrels with a constant temperature of between 15 and 18ºC and controlled humidity.
PRODUCTION. Approx. 3500 bottles.
ALCOHOL CONTENT. 14% Vol.
TOTAL TARTARIC ACIDITY. 4.4 g/L.
BOTTLING. Beginning of September 2018.
NOTE OF TASTE.
GÍNJOL 2016
CELLAR STOCK SOLD OUT
VARIETIES. 100% Syrah, from the Mas de Móra area.
MACERATION. 15 days in stainless steel tanks with a controlled temperature of 25/26 ºC and automatized periodic stirring.
AGING. 10 months in French, American and Hungarian oak barrels with a constant temperature of between 15 and 18ºC and controlled humidity.
PRODUCTION. Approx. 1500 bottles.
ALCOHOL CONTENT. 14% Vol.
TOTAL TARTARIC ACIDITY. 4.4 g/L.
BOTTLING. Beginning of September 2017.
NOTE OF TASTE.
