Soil The soil is alluvial with different textures, created by the river, which leaves rocks, sand, gravel and basically clay.
We seek in this variety an aromatic peak that highlights the ripe fruit, that is why we perform a specific control to carry out the harvest at the maximum potential. Grapes are handpicked the second week of March.
Fermentation note: Grapes were destemmed and pressed; Hyper oxygenation technique; Clean fermentation at low temperatures; selected yeasts; once the fermentation is finished, the wine was worked on its fine lees (“sur lies”) give a greater volume in the mouth; without malolactic fermentation.
Aging Aged in French oak barrels for 6 months.
Acidity 4.83 g/l
Residual sugar 2.34 g/l