The wine aged for a period of 12 months in oak French barrels (2nd wine use). Also aged in bottle for a period of 12 months.
Vinification occurred from the third week to the end of September. Maturation was checked during August and September. The freshly-picked grapes are immediately processed, thereby inhibiting high phenolic extraction. The grapes are picked by hand and arrive in the wine making area in 20Kg plastic trays. Vinification occurred in stainless steel tanks at a temperature of 25ºC to 28ºC in order to extact fruit primary aromas and round sweet tannins. Malolactic Fermentation occurred in November 2014.
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