The Story
VINIFICATION
Once the grapes were separated according to quality, the ones destined for Gran Reserva fermented for 14 days at 26ºC and completed a maceration of 20 days in total, with the must pumped over on a daily basis to facilitate the extraction of colour. The malolactic fermentation was done in a spontaneous form, after which the wine passed directly to the barrel for wood aging.
BOTTLING
For 24 months, the wine was ag...
Wine Information
THE HARVEST
An excellent vintage, 2001 was a model year in the development of the vegetative cycle, and by the time of the harvest, the grapes were in very good condition. The last stage of the cycle benefitted from a dry and sunny climate, obtaining clusters of small grapes with a high concentration of color.
