Alc : 14%
The viti-vinicultural concept at VIK is based on the technique of optimizing each stage of grape growing and wine production, with an important focus on science and technology, all of which is adapted to each of our valleys in order to achieve the optimum maturity levels in our fruit and to create the best wine. We harvest by night and we transport all the grapes by gravity. The pre-fermentative maceration is at 8°C during 5 to 6 days and the alcoholic fermentation is with five daily pump-overs to extract the color and the tannins. In the same manner, we perform a post-fermentative maceration between 7 to 15 days. The blending is a process of assembling wines from many different blocks and varietals to fulfill the oenologists vision for the wine and is completed through constant tasting over many months. Once finished, it is returned to the barrel until the oenologist determines the moment for bottling.