A complex and costly production system, in which a quite a large number of experts and technicians were able research and finally obtain some amazing results.

About the process:

a) The 'hydric stress' culture system forces the vine to stop producing sugar several hours per day during the maturation stage. Climate and soil in the Murcia region definitely helps this process.

b) Thus, grapes harvested bear less sugar (from 9% to 12% Baumé, vs the traditional 13-14%)

c) In the next production stage, huge temperature variations (up to 15º C difference in less than three hours) forcing yeasts to become inefficient -only concentrating on sheer survival and not in transforming sugar into alcohol.

d) A percentage of total sugar is therefore not transformed into alcohol (hence the slightly sweet perception)

e) Finally, a slight adjustment of surplus alcohol (3% to 6%) through a physical separation system, takes place after the fermentation and cask-aging process and just before bottling.

Alcohol by volume achieved this way ranges between 6,5 and 7% (half the normal)

Altos de la Ermita is a classic profile product resting for 6 months in oak casks and produced from Monastrell, Tempranillo and Petit Verdot grapes.

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