Each plot is harvested and vinified separately to let each small terroir to express its full potential.
The harvest is done manually in 20 kg boxes. Once in the cellar, the grapes are destemmed and vatted in different types of tanks: open barrels, small stainless steel tanks, and open bins, where they macerate for 2–3 days before starting the alcoholic fermentation with its own indigenous yeast.
During the fermentation, light daily punching down is carried out to favor the extraction. Once the alcoholic fermentation is finished, the wine is kept with the skins and macerated up to 28 days of incubation.
Next, the free-run wine from each plot goes to a selection of barrels based on its aging potential and organoleptic characteristics, where malolactic fermentation is carried out and subsequent aging for 15 months.
Intense and bright burgundy colour. Great complexity, with intense aromas of berries, blackberries and currants, which give way to balsamic hints of scrubland, violets and a final smoky touch. Pleasant entry, with excellent acidity and a subtle and frank mid-palate. Great structure and minerality.
