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 20 months.
Analytical Notes:
Alcohol Content: 14.8 %
Total Acidity: 5.8 g/L
Total Sugar: 0.6 g/L
pH: 3.64
Vineyards:
87 years old vineyard with a field blend of more than 40 different indigenous grape varieties.
Soil:
Schist