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General.

1. The Sector 1 (S1) has always been the one with more aromatic and full-flavoured grapes.
2. Except for this year, it has always ripened the first, acquiring higher degrees than others.
3. It is distinguishable from others for its soil, which is more calcareous, and its relief for it is a little high and open.
4. These circumstances and the data provided by the ripeness and foliar analyses, and mostly by the direct tests of the grapes in the vineyard (ICV), made this sector S1 be selected for the second grape harvest.

The results of the chemical analyses were the following :

	TEMPRANILLO
	S1
	02/08/05	09/08/05	18/08/05	05/09/05
50 Grapes Weight		57,43	90,50	68,08
Yield (Lt/100kg grape)		50,42	54,48	60,55
Brix Degree	20,8	22,9	23,7	23,4
Baume Degree	11,52	12,7	13,1	12,9
Density	1.087	1.096	1.100	1.099
ph	3,53	3,67	3,89	3,98
Total Acidity (g TH2/L)	6,15	4,81	4,19	3,5
Malic Acid	2,92	2,586	2,54	1,33
Tartaric Acid	5,942	7,062		5,16
Total IPT	70,6	97,2	59,6	76,9
Extractable IPT	50,9	48,6	42,1	46,2
Total Antocians (mg/l)	1.930,4	1.934,2	2.258,9	1.786,4
Extractable Antocians (mg/l)	1.221,6	1.089,8	1.068,4	763,0
Cellular Ripeness	36,7	71,8	52,7	57,3
Seed Ripeness	0,94	10,24	-0,02	33,98

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. 14.755 kg of grape were collected, making a result of 7.136 kg/ha.
   
   

Alcoholic Fermentation.

1. 13.300 litres of grape juice were produced. The juice was taken to two deposits with 11.000 and 6.000 litres of capacity, and with 8.500 and 4.800 litres of juice respectively.
2. Fermentation started on august the 1 st and 3rd respectively, after three days of soaking .
3. It was carried out at an average temperature of 20ºC in a controlled room temperature of 18º C and in an tank provided with a temperature controller.
4. The emptying of the first deposit took place on September the 11 th with a density of 994 , obtaining 5.650 litres of yolk wine after the wringing out. Pressing is not carried out .
5. The emptying of the second deposit took place on September the 13 th with a density of 994, obtaining 3.150 litres of yolk wine after the wringing out. Pressing is not carried out.
6. The obtained wine is placed in a 5.000 litres keeping barrel, reducing the temperature to 17ºC. The exceeding 800 litres are put together with the wine from the preceding grape harvest in the ‘ siemprelleno ' barrel.
   

Malolactic Fermentation .

• The malolactic fermentation of this 8.000 litres deposit took place in a spontaneous way from October the 14 th to October the 26 th.
  
  

Keeping until bottling .

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

Bottling and sitting in warehouse .

1. The bottling was carried out in late May/06 by Aniceto Mesías in Almendralejo.
2. Once bottled the wine is stored in horizontal position in a conditioned warehouse at 17ºC until its expedition or sale.