Vinification:
The grapes, which were previously de-stemmed, went through a pre-fermentation maceration at low temperatures during 12 hours. Fermentation took place in stainless steel tanks with during 12 days, not exceeding 25ºC. The aging and malolactic fermentation occurred 50% during 15 months in used French oak barriques.
Analytical Notes:
Alcohol Content: 13 %
Residual Sugar: < 0.6 g / L
Total Acidity: 4.88 g/L
pH: 3.68
Soil:
Clay-calcareous
Vineyards:
30 years old, bilateral cord