Vinification:
The grapes, which were previously de-stemmed, went through a pre-fermenting maceration at low temperatures during 12 hours. Fermentation took place in lagares with successive pressings by robot and in stainless steel vats during 10 days, not exceeding 27ºC.
The aging and malolactic fermentation occurred during 18 months in used French oak barriques.
Analytical Notes:
Alcohol Content: 13.5%
Residual Sugar: < 0.6 g / L
Total Acidity: 6.14 g/L
pH: 3.50
Soil:
Clay-calcareous
Vineyards:
Between 16-26 years old, bilateral cord