GÍNJOL 2017
CURRENTLY AVAILABLE TO 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, American and Hungarian 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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CURRENTLY AVAILABLE TO CELLAR
CURRENTLY AVAILABLE TO CELLAR
VARIETIES. 75% tempranillo and 25% Cabernet Sauvignon from the Mas de Móra 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, American and Hungarian 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.
