Sierra Cantabria Mágico

 Harvesting is carried out on 16 October for all varieties except for garnacha, which is harvested on 21 October 2016, with 2,336 kg of all varieties and 830 kg of garnacha. After destemming by hand, grain by grain, the whole variety is fermented in two wooden vats and the garnacha is fermented in another wooden vat, respecting its differences. The pre-fermentative maceration lasts 5 days at a temperature of 8ºC. Maceration with skins lasts 21 days for all varieties and 17 days for garnacha. Malolactic fermentation is carried out in new French oak barrels. The set of varieties are fermented in a 500-litre cask and four 225-litre barrels, and the garnacha in a 500-litre cask.