13 year old vines planted on loam, sandy soil and a coastal climate, 4km away from the ocean with average temperatures of 15°C. In summer temperatures are not higher than 28°C. Morning fogs and frosts occur in spring and early summer. No rain during growing season. Grapes are handpicked during first week of April.
Winemaking
Grapes are manually sorted by hand, leaving behind unwanted green materials. No crushing, just de-stemming. The must is cold macerated before fermentation for 3 days. Spontaneous fermentation at 24 - 25°C which lasted 10 days. Three punch downs per day by hand. Before fermentation is completed the wine is transferred by gravity into the French barrels where the lees are stirred for one months. Spontaneous malolactic fermentation. The wine is kept for 12 months in old French oak.
Tasting Note
Aromas of bright cherry and red berry with hints of cool climate cranberry framed in whips of smoky peat hearth fire. Flavours are bright, with firm acid structure supporting the same fruit tones perceptible in the aroma—very persistent! Finish lingers with long, late acid backbone carrying the red berry late into the aftertaste.
