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General.

1. The year 2.005 started with heavy frosts from January the 1 st to late March.
2. The average minimum temperatures in the vineyard were -2,6 Cº.
3. The most affected sector was the S4, which suffered frosts in the upper and upper-middle roots.
4. This caused a shortage in clusters and grapes which on the contrary gave a grape with exceptional characteristics for wine production.
5. As the foliar and ripeness analyses showed, and mostly by the direct tests of the grapes in the vineyard (ICV), it was decided to select this sector's upper area and lower clay content soil for the first harvest.

The results of the chemical analyses were the following:

	TEMPRANILLO
	S4
	02/08/05	09/08/05	18/08/05	05/09/05
50 Grapes Weight		59,60	64,20	52,80
Yield (Lt/100kg grape)		59,78	56,16	52,49
Brix Degree	20,1	23,5	23,5	30,9
Baume Degree	11,13	13,1	13,05	17,11
Density	1.084	1.099	1.099	1.131
ph	3,53	3,64	3,85	4,05
Total Acidity (g TH2/L)	6,59	5,13	4,18	3,9
Malic Acid	3,268	2,657	2,39	1,6
Tartaric Acid	6,224	6,454		6,8
Total IPT	64	100	56,5	103,1
Extractable IPT	46,9	60,6	43,3	59,7
Total Antocians (mg/l)	2.638,7	2.638,0	1.835,0	2.555,0
Extractable Antocians (mg/l)	1.528,2	1.754,2	1.054,3	1.075,1
Cellular Ripeness	42,1	63,9	42,5	57,9
Seed Ripeness	-30,34	-15,9	0,03	28

Grape Harvest.

1. The harvest took place on August the 16 th , from 6:30 a.m. to 12:00 p.m, avoiding the high temperatures in noon time.
2. It was carried out by the feminine team of Carmen Jara from Olivenza, doing it with pruning scissors and selecting the clusters directly on the grapevine. The supporting team for the harvest, box transportation and emptying in the winery's grape destemmer hopper was carried out by four men.
3. 4.050 kg of grape were collected, making a result of 5.916 kg/ha.
   
   

Alcoholic Fermentation .

1. 3.650 litres of grape juice were produced.
2. Fermentation started the night of August the 19 th after three days of soaking.
3. It was carried out at an average temperature of 27ºC in a controlled room temperature of 18º C and in an tank provided with a temperature controller.
4. The emptying took place on August the 26 th with a density of 996 , obtaining 2.350 litres of yolk wine after the wringing out. Pressing is not carried out.
5. The obtained wine is placed in a 5.000 litres ‘ siemprelleno ' barrel, reducing the temperature to 17ºC .
   
   

Malolactic Fermentation .

1. The malolactic fermentation took place in a spontaneous way from October the 14th to October the 26th.
   
   

Keeping until bottling .

1. The keeping goes until May of 2006 in a controlled room temperature of 18ºC.
   
   

Barrels, bottling and sitting in warehouse .

1. In late May two barrels of 225 litres made of French oak were filled for ageing purposes for 12 months.
2. The bottling was carried out in late May/06 by Aniceto Mesías in Almendralejo.
3. Once bottled the wine is stored in horizontal position in a conditioned warehouse at 17ºC until its expedition or sale.