Beginning of harvest
October, 3rd, 2012
End of harvest
October, 13th, 2012
Area used in production
Hand harvest. Storing of grapes in cold room during 24 hours. Transfer of the berries by gravity.
Type of tanks
Traditional fermenting process, in double walled stainless steel vats with temperature controlled.
Oxygenation completely mastered in the tank to protect the aromas of the wines.
Aging in French oak barrels
60% de new barrels, 40% one year old barrels.