began in late September for white varieties and it was not until early October when the harvest began for black varieties. Good weather in this period led to a bunch of excellent health and proper physiological and phenolic maturation.
Yields of 1500 kg/ha
in a smooth manner by directly falling into the fermentation oak barrels not using any type
of pump. Alcoholic fermentation in oak barrels of 225 Kg, during 13 days with temperature-controlled fermentation between 28 and 30o C , extended post-fermentative maceration on the barrels for 5 days, followed by constant stirring and battonage. After is realized on over a low pressing . The Malolactic fermentation is realice in new French oak barrels in March.
Nose: The nose is expressive and mineral aroma. With notes of ripe fruit, oak, roasted ... Palate: The palate is fruity and tasty. Notes toasted, powerful tannins. Long and persistent.