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Vinification: Analytical Notes: Soil: Vineyards: Harvest:
Grapes are hand-picked and after pressing, undergo a 24 hour cold maceration, followed by a slow, 2-month fermentation. Half of the wine ferments in stainless steel and the other half in second-year 400 litre barrels, after which the wine undergoes another 3-month batonnage. Wine is then bottled and released two years later.
Alcohol Content: 13 %
Total Acidity: 6.12 g/L
pH: 3.26
Granite with lines of clay and sand
Vines are approximately 65 years old.
2017 was marked by a dry winter, with very high levels of precipitation lower than the average of the last 30 years. A hot, dry spring followed, with heat waves which lasted until the beginning of summer. With the rise in average temperatures and the absence of precipitation, the grapevine showed an advance in phenology of about 15 days. This situation continued during the summer, which led to an early start of the harvest, being particularly intense and of very short duration.