The Story
VINIFICATION
After destemming and crushing the grapes, they were cold macerareted for 36 hours to extract their fruit aromas. The must was then gravity bled and fined through natural decantation, also at low temperature, before undergoing alcoholic fermentation. This was done at 14ºC over 14 days, followed by a post-fermentation maceration on the lees.
BOTTLING
The wine was racked and decanted in sealed concrete tanks, whereupon ...
Wine Information
THE HARVEST
The year began unusually cold and rainy and spring came extremely late, as the average temperature of below 10ºC in June illustrates. The result was a late flowering and fruit set. In addition we had a lot of rain: whereas the average precipitation in the last 10 years was 600 litres/year, in 2013 we have had 1040 litres! This situation extended till June, contributing to flood some lots and as a result, the flowering and fruit ...
