1,250mts / 4,150ft above sea level on pure limestone over quaternary gravels.
Hand harvested in small plastic boxes of 18 kg from Block 2. Yield 5,000kg per ha - 2 tons per acre - 38.5 hl/ha
This wine was crafted with native wild yeast, undergoing a soft maceration management during 25 days, before pneumatic pressing. Alcoholic fermentation in stainless steel tanks. Natural malolactic fermentation in oak barrels.
18 months in new medium toasted Mercury French oak barrels, and 12 months in bottle before release