FERMENTATION & AGEING
Grapes were handpicked during the morning and transported to the winery in 12 kg boxes for a careful inspection on a double sorting table to discard plant matter and imperfect berries. 75% of the grapes were fermented in stainless steel tanks and 25% in concrete tanks at 23°–28°C (73°–82°F), depending on the variety and the desired level of extraction. three pumpovers were carried out daily during fermentation to rotate 0.5-1.5 times the volume of the tank. Total maceration time ranged from 12 to 30 days for the Cabernet Sauvignon, Carmenere, Malbec and Cabernet Franc, and 8 to 12 days for the Petit Verdot, according to the development of each block vinified. The final blend was aged for 22 months in new French oak barrels (66%), second and third use French oak barrel (14%) and Stockinger foudres (20%), during which time malolactic fermentation and stabilization occurred naturally.

Ageing
22 Months
French Oak barrels (70% New)
20% Foudre (Stockinger)

Total Acidity 6.19 g/l
pH 3.44
Residual Sugar 2.55 g/l