Harvest
An atypical vintage, with sanitary pressure and
higher frequency of rain and humidity. Acidity
levels were positive and the intensity of aromas
was above average.
Winemaking
A manual harvest is carried out small in 17-kilo
boxes. Clusters are carefully set on a double
selection table, where only the best berries are
chosen. After destemming, grapes are carried
in small stainless steel tanks with elevator to
52-hectoliter cement tanks. A pre-fermentation
maceration is done for 3 days at 5oC. Alcoholic
fermentation is carried out with natural yeasts
for 8-10 days with regular manual pigeages.
Vinification finishes with a long maceration
process at 28oC.
Aging
It is aged for 14 months in new French oak
barrels and it is racked twice to remove natural
sediment and provide the necessary oxygen
that helps wine to evolve.
