Attractive and perfumed violet hints, joined in honest harmony with black fruit, cherries and balanced oak notes
Sweet and velvety tannins with an unique complexity provides and long finish and elegant finish
The 2016-2017 growing season was typical, the rainfall was 228 mm accumulated. The average annual temperature was 14.2° C , a little bit higher than the year before (below the historical average 16.3° C). The veraison developed similar to the previous year. The winter developed with minimum temperatures that were 2° C higher than the previous year. The differences in temperatures between June and July of 2016 and 2017 were the same, but in August there was no difference. That means that since June to August the climate was particularly warmer. The season rainfall was 22mm. Spring was cool and humid, the average temperature was 14.2° C, almost 3° C lower than expected. The rainfall was 92mm and the sprouting began the second week of October. In the summer, the maximum temperatures reached were around 34 °C. The climate during this season was hot during December and fresher in March. The season rainfall was 115 mm, according to the expectations. Finally, the cycle concluded with a dry and fresh autumn, preserving the health of the vineyard during the harvest that took place in 6 stages. 36,5% Plot 2.1/2.2 29% Plot 1.1 23,7% Plot 1.2 10,8% Plot 1.3/2.3
Bottling date: Noviembre 2018. Bottle aging: 12 months
Hand selection of clusters, destemming, and subsequent berry sorting by hand. Gentle roll crushing. Eigth days cold maceration before fermentation at 10°C. Alcohol fermentation in stainless steel tanks for 15-17 days, at a controlled temperature of 24-27°C. Three open pump-overs performed daily. Select yeasts: Saccharomyces Cerevisae (Bayanus). Post-fermentation maceration for 5 days. Racked directly to barrels. 100% natural malolactic fermentation.
14 months French Oak barrels, 50% new, 50% used once (medium toast level)
Intense red, with violet tones and black hue