100% Graciano.

Fermentation with a Tres Picos cap. Graciano fermented with its skins and with Garnacha and Tempranillo skins. The entire fermentation lasted a total of 18 days. For the first six days, the Graciano must was in contact with the cap formed by its own skins. After the first exchange, the Graciano must spent three days with the Tempranillo skins. Then, two days with the Garnacha skins, and finally, seven more days with its own skins, which in turn had spent a total of five days with the Tempranillo and Garnacha musts. 27% of the fermentation cycle of the Graciano was carried out with the skins of the other two varieties.