Winemaking Details
Wet winter and spring, followed by some moisture during flowering brought the freshness necessary to make balanced, elegant wines. The grapes were sorted and pressed without maceration. On the next day the liquid was decanted and fermented at a low temperature. It was bottled in March 2015 without malolactic fermentation after aging for 6 months in new French oak barrel. Long batonnage helped to enrich its body and complexity.
Winemaker:
Teresa Batista