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Vinification:
Destemming, crushing, temperature controlled alcoholic fermentation in stainless steel tanks, pressing, with malolactic fermentation, aged for at least 3 months in stainless steel.
Analytical Notes:
Alcohol Content: 13%
Total Acidity: 6.2 g/L
pH: 3.65
Soil:
Soil Type: Granite/schist origin with clay/loam structure
Vineyards:
The vineyards are 17 years old
Harvest:
After a dry and cold winter, a rainy spring followed, restoring the proper moisture levels in the soil to initiate the vegetative cycle. The fact that temperatures in the spring, and until mid-summer, were milder than in previous years, somewhat delayed the entire cycle, but enabled good plant development. At the beginning of August, a heat wave that lasted five consecutive days, with temperatures above 43 degrees and strong gusts of wind, caused severe damage to the varieties that are more sensitive to this type of weather, leading to production losses. However, most of our vineyards, where varieties better adapted to these conditions predominate, ripened slowly and regularly, ideal to preserve the freshness and aromatic intensity of the white wines, and texture, concentration and complexity of the red wines.
