Tiara 2013

The long fermentation in barrel gives Tiara 2013 a very complex, deep, and mineral aroma. Very discreet in the notes of stone fruits, citrus and with light medicinal notes. Very vibrant in the mouth, with a very unique style, where sugar and acidity are in perfect harmony. Fresh, light and very accurate, with a strong mineral component. Ending full of energy, with good citrus notes. A wine that is a pleasure to drink while young to feel all the energy, but that will have a long and healthy life in the cellar.

The 2013 harvest began on 19 August, earlier than usual, in order to maintain the high levels of acidity and avoid high degrees of alcohol. It was a more productive year, around 25% better than 2012. The decision to start harvesting earlier turned out to be the right one, since the main vineyards had already been harvested before it started raining heavily on the 27th September.

The vineyards that gave rise to Tiara were harvested in mid-September. The grapes were transported chilled and pressed during the night. Decanting took place for 24 hours, followed by alcoholic fermentation in large barrels, at a temperature varying between 8-13°C. The low temperature led to the wine fermenting during a year. Malolactic fermentation was carried out.