Manual, manual sorting on the entire harvest (double sorting before and after de-stemming)
Merlot: from 6 to 16 October
Cold maceration, vinification in stainless steel vats. Automatic thermoregulation.Micro oxygenation in tank. Malo lactic fermentation in new barrels.
40% in new barrels, the rest in barrels of a wine.
Livestock Duration: 16 months
Recommended serving temperature: 18C
Its clay and limestone soil promotes the expression of Merlot 80%, Cabernet Sauvignon filling up to 20%. The grape varieties, dominated by Merlot, gives round and silky wines typical of this particular terroir.