| Harvest |
Handpicked and carefully selected grapes in boxes of 15 kg. |
| Vinification |
Classic with destemming, each parcel is fermented separately in stainless steel tanks (10,000 Kg) for 11 days at controlled temperatures at 30ºC. Daily remontage and pumping over to obtain the desired balance of fruit and tannin extraction, the wine rests 14 days in skin contact after fermentation. The malolactic fermentation takes then partly place in new oak barrels. |
| Ageing |
23 months in new Russian oak barrels. Regular racking every 4 months at the beginning. |
| Pairing |
Acorn-fed Iberico ham, Roasts, game and other well-flavoured dishes and mature riche cheeses. |