During April.Double selection, one for the ítems, the other one for the grapes
Altitude
3600 ft.
Winemaking characteristics
Fermentation / Maceration
In stainless steel tanks.Total of 28 days, including 5 days in between 6º and 8º C. Malolactic fermentation in barrels.
Barrel Aging
20 months in new oak barrels, (80% French and 20% American).
Filtration
Unfiltered
Technical analysis
Alcohol
14,5%
Total Acidity
5.38 g/l
pH
3,77
Rewards and Mentions
92 points Wine Spectator
Selected for Wine Spectator Grand Tour 2006 (200 of the best wineries in the world)
Four stars Decanter Magazine
Top 100 Wines Worldwide Tom Stevenson Wine Guide
17.5 points Jancis Robinson
