Vinification:
The grapes, which were previously de-stemmed, went through a pre-fermenting maceration at low temperatures. Fermentation took place in lagares with successive pressings by robot during 12 days, not exceeding 25ºC. The aging and malolactic fermentation occurred in French oak barriques during 22 months, after which the wine was bottled.
Analytical Notes:
Alcohol Content: 14.5 %
Residual Sugar: < 0.6g / L
Total Acidity: 4.6 g/L
pH: 3.85
Soil:
Clay-Calcareous
Vineyards:
31 years old, bilateral cord