GÍNJOL 2018

  • 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. 14% Vol.

TOTAL TARTARIC ACIDITY. 4.7 g/L.

BOTTLING. Beginning of September 2019.

NOTE OF TASTE.

MIL SONS 2018

  • AVAILABLE IN CELLAR

VARIETIES. 70% tempranillo and 30% 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 and American oak barrels with a constant temperature of between 15 and 18ºC and controlled humidity.

PRODUCTION. Approx. 3500 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

  • 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 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.

MIL SONS 2016

  • CELLAR STOCK SOLD OUT

VARIETIES. 90% tempranillo and 10% 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. 3800 bottles.

ALCOHOL CONTENT. 13,5% Vol.

TOTAL TARTARIC ACIDITY. 4.6 g/L.

BOTTLING. Beginning of September 2017.

NOTE OF TASTE.