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2001 HARVEST
The grapes were picked manually and placed in 18-kg. boxes. Then
the grapes were selected at the sorting table, where the workers
chose the best clusters. The fermentation and maceration processes
were carried out in stainless steel vats for approximately 25
days (depending on the variety) at a temperature between 26 and
28ēC. Malolactic fermentation took place in oak barrels, where
the wines remain for approximately 12 to 18 months. Once the ageing
process in wood is complete, the wine will be bottled and kept
until it is ready for consumption.
Bodega y Viņedos O. Fournier has produced 44,000 bottles of its
best wine under the "
Crux" label. This wine has spent 17 months in new oak barrels
and 12 months in bottles. It has also produced 63,700 bottles
of the second wine, "
Crux". This wine has aged in new oak barrels for 12 months and
in bottles for a minimum of six months.
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