From our best vines, we selected the soundest and in the best state of maturity grapes to make this excellent wine.
These grapes were handpicked in late September, gently crushed and placed in an 8ºC “cold bath” for four days before fermentation.
This technique is useful to extract more aromas and fruitier flavours, augmenting the complexity and structure of softer tannins.
Alcoholic fermentation occurred with selected yeasts for seven days at a temperature range of 25ºC to 28ºC.
Aged for nine months in American and French oak barrels.