Fermentation of the destalked grape in 2,500 and 5,000 litre stainless steel tanks.
17 days of fermentacion at a temperature limited to between 25 and 29 ºC with daily pigeage and gentle remontage.
12 days of post-fermentation maceration, followed by gentle pressing.
Malolactic fermentation, 50% in stainless steel tanks.
The wine was transferred to 225 and 300 litre third and fourth wine barrels of light- and mediumtoasted fi ne-grained new French oak.
The wine was moved once during the ageing period of 12 months.
N. OF BOTTLES
45300 0.750l bottles
1280 1,5l Magnum
7% Cabernet Sauvignon
|Robert Parker Wine Advocate||91pts|