Vinification:
After a careful selection in the vineyard and winery, fermentation took place in stainless steel vats with controlled temperature. Aged for 12 months in second year large oak French barrels.
Analytical Notes:
Alcohol Content: 13 %
Total Acidity: 5,75g/L
pH: 3.72
Soil:
Granite base with lines of clay and sand
Vineyards:
Vines are 15 to 45 years
Harvest:
The 2016 vintage proved to be very atypical, with a warm and rainy winter, a cool and very wet spring and an extremely hot and dry summer. The weather conditions led to very early bud burst, followed nevertheless by a delay in the vegetative cycle during spring. Harvest started on 16 September for the reds.