PRODUCTION AND AGING
The grapes are harvested by hand. Alcoholic fermentation is conducted at 26 – 27°C, during 10 days, 100% malolactic.
Movements during this are manual and with daily tasting. Classically made, with a total maceration of 18 days and vinification in small concrete vats.
The wine obtained is 100% drop; does not mix with press. Its aging consisted of 12 months in French oak barrels (20%), in French barrels of 225 liters of second (70%) and first use (10%).
After mixing, it was kept in a concrete vessel for 1 to 2 months and then bottled.
The minimum bottle storage time prior to commercialization is 4 months.
PAIRING AND SERVICE NOTES
Excellent with steak eye with rustic potatoes and chocolate mousse.
We recommend serving it at 18ºC.