Lots of cassis and blueberries on the nose.
With a liquorice-infused palate and salty plums. Flexible, accessible and uniform.
Density planting: 7200 plants per hectare. Altitude: 3,280 ft above sea level. Vineyard management: Organic, drip irrigation Soil type: Stony loam soil Yield: 2 plant per bottle Vintage report: A year that required a lot of decision making: less production, more humidity for the region, but with good canopy management and human labor to determine harvest time, maintained quality and achieved natural acidity.
Harvest date: Second half of March 2017 Harvest method: by hand
June 2018. This wine has not been clarified, filtered or cold stabilized.
Maceration: cold maceration at 6ºC for 5 days. Alcoholic fermentation: With autochthonous yeasts, 23 days at 25-27ºC, 3 pump-overs and a daily delestage in concrete pools. Malolatic fermentation: In French oak barrels for 30 days.
12 months in 50% 2nd use, 50% 3rd use of French oak.
It goes very well with roasted cuts with a roasted salad or goes very well with a stew.