Manual selection, soft crushing, fermentation and maceration in steel vats at a 26°C (79°F) maximum temperature, wish short manual pump-over; maceration differentiated according to the properties of the different harvestings, for a total of 14 to 19 days; malolactic fermentation in 500lt new french tonneaux; maturation in new casks (1/3), one year old (1/3) and two years old casks (1/3) for 13 months; bottle fining for at least eight months.
Soil: Highly draining with reduced water retention in the surface layers; slightly alkaline ph, with some skeleton and a high prevalence of sand (82%), as well as smaller shares of silt (10%) and clay (8%); significant limestone contents.
Cohesive ruby red with a bright edge. Emblematic aromas of blueberries, berries, iris, lavender, juniper and bark embellished with graceful spices. Elegant, full bodied and extraordinarily well-balanced in smoothness, tannic weave, acidity and saline notes.