Winemaking Details
Viticulture:
2021 had a rainy winter, mild spring and summer. The harvest started in August and was long, fresh and rainy.
Fermentation:
Natural fermentation (indigenous yeast) took place in a stainless steel vat, in contact with the skins for 10 days.
Aging:
Malolactic fermentation occurred in used 500-liter French oak barrels, where it remained for 18 months with regular batonnage. Finally, the wine was patiently allowed to naturally settle, and when it reached clarity, it was bottled without filtration.