Vinification:
The harvest was planned for the second week of September in perfect weather conditions. All grapes previously selected and de-stemmed were foot trodden in stone lagares during all the fermentation process (10 days). The aging and malolactic fermentation was developed in French oak barrels during 18 months.
Analytical Notes:
Alcohol Content: 14.7 %
Total Acidity: 5.3 g/L
Total Sugar: 0.6 g/L
pH: 3.62
Soil:
Granite
Vineyards:
Old vines – 45 years old – with more than 30 different indigenous grape varieties