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Wine Description
The Story
Origin: Leyda Valley
Soil: Granitic clay with a depth of 1.5 metres
Winemaking: After a cold maceration, the grapes underwent an alcoholic fermentation at a controlled temperature (between 24°C and 26°C) for a period of between 7 and 10 days, with pump-overs to gently extract the maximum colour and aroma. 50% of this wine was aged for 10 months in French oak barrels: 10% in new barrels; 40% in second use and the remaining 50% in third or...
