(2012 Vintage) After harvest, the skins mix with the unfermented juice for five days at 45F. This pre-fermentation “cold soak” enhances the wines aromas, color and flavor. Once fermentation has taken place, the Tempranillo skins spend another 10 days in tanks to extract all beneficial color and tannins. Subsequently 50% of the wine is aged for 2-3 months in 3 year old French oak barrels and 50% in stainless steel tanks. The oak regiment helps oxygenate the wine, promoting softer tannins, and a better integration and balance of all vinous components without imparting oak flavor.