Preparation and Presentation

Winery: Estada

DO: Somontano

WINEMAKER: Jesus Navascues

Grape varieties :
45% CabernetSauvignon 
35% Tempranillo
20%  Garnacha

HARVEST:
Harvest mechanized and night during the first days of September 2006.

Winemaking:
After stripping, passing the stainless steel tanks for fermentation at controlled temperatures between 24 and 28 º C. During this process we provide a series of pumping to control the temperature of fermentation using a novel system that allows us to break and cool hat, through a deposit "OBI". The aging in 225 liter French and American oak, where it remains at least twelve months. Finally it is bottled in July 2008.

Vintage 2006
The year 2006 began with a recovery in rainfall so that plants recovered their normal size and spring rains coupled with a summer storm developed a crop water stress they endured last year. The output of the winter was best with a normal budding of plants. The fruit arrived at the winery in optimum health and maturity, which were well controlled in the field, were monitored as well as income from plots .

Vineyards
The grapes for this wine come from all our farms. The soils are varied, having in common a well-drained soils that are poor, allowing us to grow very healthy grapes and low yields.

ANALYTICAL
Alcohol: 13.50%vol  
Volatile acidity: g / liter
Total acidity: gr / liter pH:  
Sugars: gr / red color liter 

TASTING
red color picota cherry wine, well covered.
Aromas clean and intense, reminiscent of ripe black fruit on toasted kind contributions from aging in barrels, very well assembled.
The palate entry displays a tasty wine, fruity, with volume.
Wine long aftertaste.
To enhance its palatability and balance between its components.

Serving temperature 16 to 18 º C