A selection of plots from our Sta. Gadea vineyards. Clay/limestone soil of poor fertility and low production.
After a short, pre-fermentation, cold maceration for 6 days at below 12oc, a controlled, alcoholic fermentation is initiated using our own selected yeasts.
Fermentation in stainless steel vats with pump overs and two daily checks of density and temperature.
After the alcoholic fermentation is complete, the malolactic is started spontaneously, without the addition of bacteria, by raising the temperature of the winery to 22oc for 24 days.
The wine is then racked to separate the lees without any filtration or clarification.
The wine then rests in 300 litre barrels of French oak for 5 months.
A clean, bright dark cherry colour, with intense floral and red, forest fruit aromas, blended with lighter notes of spice.
In the mouth, it is full, fresh, persistent and velvety.