The 2018 vintage opened with a long winter extended until March, with plenty of rainfall, restoring the soil’s water supply. Flowering and subsequent berry set took place regularly and in optimal climatic conditions. Green harvesting became necessary for nearly all varietals in order to curb production. Development was gradual during the summer; a long period of constant fine weather helped the grapes to ripen without the harvest needing to be brought forward. It has been a vintage that demanded the attention of winegrowers in their management of the vineyard achieving the best results possible.
Colour: Brilliant ruby red with violet and purple hues.
Nose: Intense, elegant and complex with floral notes of rose and violet. Fruity with scents of cherry and plum, typical fine spicy aromas.
Palate: Fine, velvety, fresh, medium to full body, smooth with intriguing tannins and long mineral finish.
Serving: 16 - 18 °C
Cellaring: 5 - 7 years
PRE-FERMENTATION PROCEDURES: Grape bunches are hand-sorted on a vibrant table and chilled with carbonic snow to avoid oxidation and reduce considerably the use of sulphur. After destemming, berries are hand-sorted on a second vibrant table. A part undergo to a whole berries fermentation and the other part is softly crushed. This process is “100% screw conveyor free” to handle grapes as gently as possible.
FERMENTATION PROCESS: The fermentation is realised in stainless steel vats at controlled temperature. The maceration is medium acting using délestage and, partially, submerged cap technique for over 18 days.
OAK REFINING: The ageing of 12 months is made in medium size oak casks (2500-4000 litres).