VINEYARDS YIELD HARVEST Soil: Calcareous clay with gravel. Environmental integrated agriculture cultivation, applying a viticulture respectful with the environment, following the biorhythms of the plant. Average yield: 33Hls. /Ha. Hand harvested bunches selected in the vineyard and in the winery by means of a sorting table
WINE VINIFICATION: Traditional, 100 % destemmed. Temperature-controlled fermentation between 26 and 28ºC with indigenous yeast selected from our own vineyards. Extended maceration on the skins for 24 days, starting with two daily pump-overs and then a light pump-over daily during the last ten days. Barrel: 14,5 months in Bordeaux barrels of French and American oak.