Oak was not used in the vinification of this blend to showcase the freshness and vibrancy. Fermentation took place between 22 to 24å¡C in small, open fermenters and lasting for seven days with twice daily manual pumpovers. Blended straight after the vintage in the tank, followed by naturally occurring malolactic conversion. As soon as it was clarified, it was bottled in order to preserve its freshness. Both Grenache and Mataro have the ability to taste beautiful in youth and as they age, they become more interesting, developing savoury and earthy profiles.