Grape: 100% Pinot Noir
Altitude: 650/700m a.s.l.
Plant density: 4,500 vines/ha
Training system: spurred cordon
WINE-MAKING AND AGEING
Yield: 45 quintals/ha
Harvest Period: beginning of September
Harvesting method: manual, in boxes
Fermentation: takes place at a controlled temperature, never exceeding 26°C, for about 15 days. The maceration continues for another 10 days. Aging: 18 months in French oak barrels. During this period the wine will be racked twice. In April, the final selection is made and the best barrels selected. Bottle: bottled in September. The wine is released after 6 months in the bottle.
Color: deep ruby Nose: wild strawberries and light notes of vanilla and chocolate. On the finish, a hint of spice. In the mouth: balanced, overall tannic but not overpowering; good acidity that gives persistence.