GALLERY

INFORMATION

VINIFICATION

Fresh grapes at their ideal point of ripeness, handpicked to 20 kg crates. After careful manual selection, destemming and gentle foot trodding in small lagares (large, open vats or troughs), the grapes underwent 5 days of cold maceration. Fermentation, using indigenous yeasts, started slowly and occured over 10 days with daily “delestage”. After alcoholic fermentation, the wine remained in pellicular maceration for 30 days. The wine aged in new French oak barrels for 24 months. Only 3,600 numbered bottles were produced from the selection of the best barrels in the batch.

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