PRODUCTION AND AGING
Seventy percent of its grapes are harvested with a fresh profile and 30% with a ripe profile.
Alcoholic fermentation is carried out at 24°C for grapes harvested in fresh profiles to favor the production of fruity aromas and at 27°C for ripe grapes for 7 to 10 days.
The vat foot used is a Bayanus strain. Its fermentation is 100% malolactic and the wine obtained is 100% drop.
For the final cut, different lots are selected from among floral, fresh and ripe profiles, seeking the perfect balance between these three factors.
It is aged 40% in concrete and 60% in concrete with contact with French oak for 8 to 9 months.
Once the mixture is ready, it is kept in a concrete vessel until bottling.
PAIRING AND SERVICE NOTES
Excellent with grilled beef ribs with grilled vegetables, dry pasta or risottos. We recommend serving it at 16°C.