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Valsacro 1999 VINTAGE. RED BIOGRAPHY PLACE OF BIRTH: The vineyards are located in the "Cuesta La Reina" Estate, on the southern slopes of the Yerga mountain, 500-700 m. above sea-level. SOIL TYPE: Stony, limestone-clay soils. VINEYARD 40 % "Vidau" ( A mixture of Tempranillo and Graciano variety with a predominance of Garnacha ), vines aged from 80 - 100 years , with a density of 3000 and 4000 vines per hectare, planted in the "tresbolillo" style and pruned in the goblet method, consisting of 4off-shoots each with 2 new buds. 50 % Tempranillo, 27 years old, trained in double cordon method with 6 off-shoots each with 2 new buds and density of 3500 vines/hectare. 10 % Mazuelo, 24 years old, trained in double cordon method with 6 off-shoots each with 2 new buds and a density of 3000 vines/Hectare. GREEN PRUNING: This was first undertaken at the beginning of June and repeated at the beginning of August . The shoots and leaves were removed so as to allow for good ventilation and exposure to the sun,. Some grapes were also removed to retain production levels of 4000 Kg/Hectare. RAINFALL: 417 litres/m2 ; falling mainly in the winter and spring. During the harvest it was very dry, which alloved a perfect ripenning of the grape. HARVEST: It was done in stages according to the grape variety, as they gradually reached their phisiological maturity. Tempranillo: 27th , 28th , 29th , 30th , September and 1st , 2nd , 4th , October. Garnacha: 14. 15 , 18 October. Graciano: 19th and 20 October. Mazuelo: 28th . 29th and 30 October. The grapes were hand-picked, and only the ripest and highest quality were selected, and transported to the winery in boxes. FERMENTATION: Carried out with local yeasts at a carefully controlled temperature (30º C), in stainless steel vats. The must was stirred daily to break up the cap. This ensures homogeneous, and well-aired must as well as stimulating the fermentation and promoting an even diffusion of colour. DE-VATTING: This was done after 30 days of watting in Tempranillo, after 28 days Garnacha and Graciano, after 24 days in Mazuelo. this long maceration was done to extract the maximum colour and tanines which ensures a long life for this wine. PRESSING: By a pneumatic press. MALOLACTIC FERMENTATION: The Tempranillo underwent it, in the stainless steel vats; after alcoholic fermentation and once completed the wine was transferred to barrels. The other varieties: Garnacha, Graciano and Mazuelo underwent malolactic fermentation in American oak barrels. RACKING: After this, the racking was done as follows: First. racking: 20th. December 1999. Second racking: 28th. February 2000. Third racking: 30th. May 2000. Fourth racking: 28th. August 2000. Fifth racking, 30th. November 2000. WITHDRAWAL FROM BARRELS: This was done on the 9th, 10th and 11th. of April 2001. Fined upon removal with egg white. BOTTLING: 1st. to 14th. of June 2001. FUTURE: Minimum of 15 years with good evolution in the bottle.. PACKAGING: Created to avoid dramatic changes in temperature, and to ensure it remains in perfect condition for many years. THE RESULT: A wine made with Love, Labour, artistry and Science to delight the most exquisite palates. ENJOY IT! Viticulture - Jesús Escudero Winemaker - Amador Escudero

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