Climate: Our estates located in San Rafael receive pure water from the Diamante River and gentle breezes from a continental climate that determine the exact rythm for the grape ripening. Our vineyards, between 600 and 800 meters above sea level, are benefited by a marked difference in temperatures between day and night which results in a balanced and constant fruit ripening.
Soil: San Rafael, it is characterized by its loamy-sandy-silty soil, with variable depth and well-defined layers of small boulder. The silt presence -more abundant in certain zones of the estate- allows the water to be retained by the soil, interfering with the plant extraction through the roots, thus enabling a deeper root development.
Vinification: This wine is made in their San Rafael winery. The harvest begins when the state of maturity of the grapes is adequate for this level of wine, where the acidity and sugar are in perfect balance. Once the grapes are received in the cellar, a careful de-stemming is carried out and immediately, through a cold water exchanger, to reduce its temperature, the must is sent to the pneumatic presses, the must obtained is incubated in stainless steel tanks at a temperature approximately 8 ° C. In these tanks, the previous overflow is carried out, a process by which it is stripped of the thick fluff obtained from the pressing. After this overflowing, the must is obtained in optimal conditions to start its fermentation process. For fermentation we use selected yeasts and the fermentation temperature is 15 ° C. Once the fermentation process is finished, the wine is left in contact with the fine fluffs, which, on a weekly basis, are brought into contact with the wine again by means of a batonnage in order to achieve greater complexity and volume of mouth.
Residual sugar: 0.25g/100ml.