The Story
VINIFICATION
The destemmed grapes underwent a cold pre-fermentation maceration for 36 hours at 6º C to optimize the extraction of aromatic elements present in the skins. The must was fermented at 26ºC and macerated
for a total of 10 days. After being racked, the wine underwent malolactic fermentation spontaneously after one month.
BOTTLING
After secondary fermentation and racking, the wine was placed in concrete tanks to help th...
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 result, the flowering and fruit se...
