Soil
Clay and limestone.
Tasting Notes
Intense mineral and berry aromas shows class and touches of mint and wood and flavors of plum and raspberry.
Vinification
All the grapes are double sorted upon arrival to the winery. All fermentations take place naturally with native yeasts. Fermentation takes 30 days with 5 days of cold maceration, at temperatures between 28-31 Celsius to achieve the most complexity. The wine then goes through 100% Malolactic Fermentation and is aged up to a year in older oak casks.