||The winter 2010 was particularly cold with low average temperatures until the End of March, which allowed the vines to have the necessary growing rest. Mid of March we had a heavy snowfall and also spring was colder than usual with a lot of rainfall until the month of May. This seasonal development brought to a delay in blossoming and veraison and, as a consequence, slower plant growth too. The temperature only rose in June to reach a seasonally appropriate average but with high temperature excursion between day and night what assisted the development of aromatic flavours. July was a hot month with a lot of sunshine and no rainfall, what allowed the correct development of the pants, while August brought about 70 mm of rainfall but remaining within the maximum temperature of 32° C.
||The fermentation and maceration in contact with the grapes took place in concave stainless steel tanks for about 28-30 days at a controlled temperature around 28/30° C. The wine was then transferred into 225 l French oak barrels (Allier and Troncais) where malolactic fermentation was completed.
||Aged for 20 months in French oak barrels (Allier and Troncais). Afterwards the wine remained for a further fining in bottle at least 12 months before its release on the market.