Harvest Date: Last week of March.

Varietal Composition: 100% Pinot Noir.

Yield: 9.200 Kg./hectare.

Harvest: Manual.

Maceration: Four-day maceration at low temperatures after fermentation.

Alcoholic Fermentation: Whole berries, three days at low temperature. The juice is then fermented during eight days with selected enzymes and yeasts in stainless steel tanks.

Malolactic Fermentation: Spontaneous 60% of the wine in tanks and 40% of the wine in oak barrels with bacteria sowing.

Aging: 40% aged for 9 months in new French oak barrels (medium and medium plus toast) and 60% stored in stainless steel tanks to keep the fruit.

TECHNICAL INFORMATION

Alcohol: 14.2% VOL

Total acidity: 5,50 G/L

Ph: 3,60

Residual Sugar: 2,37 G/L

Annual Production: 60.000 bottles

TASTING NOTES
This Pinot Noir of red bright tones, is plenty of floral aromas, like roses andviolets, combined with red fruit scents such as red currants, raspberries and strawberries. Mushrooms and mineral aromas stand out together with some vanilla and cocoa notes, due to aging in oak barrels. Medium-bodied red, of sweet tannins and fruity nuances that wave through a finish of superior depth and dimension. Naturally stabilized wine, bottled without filtering.