1,250mts / 4,150ft above sea level in pure limestone over quaternary gravels.
Hand harvested in small plastic boxes of 18 kg. Yield of 8,000kg per ha – 3.2 tons per acre
This wine was crafted with native wild yeast, undergoing a soft maceration management during 25 days, before pneumatic pressing. Alcoholic fermentation in concrete tanks. Natural malolactic fermentation in oak barrels. It was blended with a 5% of Malbec, from the same vineyard, to improve color, red fruit character and rounder the tannins.
15 months in new and used French oak barrels, and at least 12 months in the bottle before release.