Vinification:
The grapes, which were previously de-stemmed, went through a pre-fermenting maceration at low temperatures, during 18 hours. Fermentation took place in lagares with successive pressings by robot during 10 days, not exceeding 26ºC. The aging and malolactic fermentation occurred in French oak barriques during 20 months.
Analytical Notes:
Alcohol Content: 14,5% vol
Residual Sugar: < 2,7 g / L
Total Acidity: 6,2 g/L
pH: 3.61
Soil:
Clay-calcareous
Vineyards:
31 years old, bilateral cord