Vinification:
The harvest was planned for the third week of September in perfect weather conditions. All grapes previously selected and de-stemmed were foot trodden in stone lagares during the entire fermentation process (10 days). The aging was developed in French oak barriques during 20 months.
Analytical Notes:
Alcohol Content: 14.5 %
Total Acidity: 5.8 g/L
Total Sugar: 0.6 g/L
pH: 3.63
Vineyards:
Very old vineyards which is 108 years old – a field blend of more than 30 different indigenous grape varieties.
Soil:
Schist