The harvest is done manually in small boxes of 18Kg. Once in the winery, the grapes are cooled overnight and the next morning they go through the sorting table to remove unwanted grains. Grapes then are destemmed and emptied as whole berries into concrete tanks. Spontaneous fermentation with wild yeast, accompanying the process with manual and soft pigeages. Malolactic fermentation and aging for 12 months is two foudres of Austrian oak (one of 5000L and one of 2500L). Slight stabilization, unfinned wine.
Cherry red colour, bright, with a medium layer. Aromas of raspberry and strawberry with lactic notes. Toasted and mineral finish. Fresh and sweet entry at the same time with fruity and toasted notes that leave an elegant and persistent finish.
