Vinification:
After a careful selection in the vineyard and winery, wild yeast fermentation took place in stainless steel vats with controlled temperature. Aged for 24 months in second year oak large format French barrels. Fined and filtered, then racked to bottle for an additional 6 months prior to release.
Analytical Notes:
Alcohol Content: 13.2 % vol
Total Acidity: 5,68 g/L
pH: 3.70
Soil:
Granite base with lines of clay and sand
Vineyards:
Vines are 45 years old
Harvest:
The weather conditions of the viticultural year 2015 were very favorable, with sun, a warm temperature and low humidity, allowing a homogeneous vegetative growth. One of the particular features of this year was the vineyard ability to remain hydrated during ripening. In late August, early September, the basal leaves still remained green and moist, with hydrated berries and a thick, firm skin.