Vinification:
The grapes, which were previously de-stemmed, were fermented in stainless steel tanks during 9 days with temperature control, and 20% was aged in used French oak barriques, during 6 months.
Analytical Notes:
Alcohol Content: 13 %
Residual Sugar: < 0.6g / L
Total Acidity: 5.44 g/L
pH: 3.70
Soil:
Clay-Calcareous
Vineyards:
16-26 years old, bilateral cord