Varieties: Pinot Noir
Total Acidity: 5.64g/l
Residual sugars: 0,8g/l
Winemaking: The hand-picked grapes went through a tight selection process in the vineyard and winery. After gently crushing the grapes the juice stayed for 5 days in cold maceration in small open vats (lagares). The fermentation took 3 weeks with a daily press of the skins. After the fermentation started, the vats were closed and stayed like this for 2 weeks.
The wine aged for 16 months in used and new French oak barrels of 225L and 500L.