High selection of grapes during the harvest manual of the vineyards older. Crushing and de-stemming the grapes. Fermentation temperature between 28° - 30° C. Maceration lasts about 25-30 days. Pumping over and delestage according to the winery’s precise daily programme. Racking after the period of maceration. Malolactic fermentation in barriques and tonneaux.
The grapes come from vineyards planted with selected clones, managed from the beginning with methods similar to biodynamic. After harvesting, the grapes are then further selected to perform a cold maceration for 72 hours in small stainless steel tanks. A portion of the grapes are not crushed but carry out the whole berry fermentation. This allows more complex varietal aromas to transfer to the wine while at the same time preserving mineral notes linked to the terroir. The malolactic fermentation takes place in barriques and tonneaux of French oak, of which 50% are new, where the ageing continues for a further 18 months in barriques and tonneaux, of which 50 % are new.
The result is Ruby red colour with great intensity and richness in colours. Complex aromatic varieties, with generous notes of tobacco and hints of black currant, blackberry and liquorice. Great balance, silky and firm tannins, long-lasting taste and aromas. An excellent wine that improves with ageing.