Harvested by hand on October the 12th 2016 in plastic crates of 15 kg and early in the morning, arriving grapes to the winery at an ideal temperature. From the highest parts of the vineyard. Every single grape has been selected at the winery by hand, Vinification is made in open conic vats of 1.000 liters where alcoholic fermentation was done and where 3 times a day the “pigeage” is made for keeping the skins with some humidity in order to take as natural as possible their essence.
Wine has been ageing for 18 months in probably, the best French barrels produced until now. These barrels have been selected from the super-premium range of the best coopers.
The aim for the complexity and the character of the super top French barrels has moved us to access to these absolutely super vats.
NO CLARIFICATION; wines has been bottled by gravity.