Whole bunches destalked in stainless steel tanks. Cold maceration at 5oC over 6 days. Fermentation controlled at 28oC over 10 days, with three pumpings over a day. Total maceration with skins of 16 days. Devatting by gravity and vertical press. Malolactic is done in stainless steel tanks. Aged for fourteen months in French oak.
Intense cherry color with purple undertones. Predominant blackberry, cranberry and wild fruit aromas with notes of oak, cedar and tobacco. Lively and intense with great balance. Palate of fresh fruit with an elegant structure.
95% Viura, 5% Malvasia
Bunches softly pressed in vertical press. Fermentation in new French oak barrels at 20oC over 28 days. Aged for fourteen months in French oak.
Golden yellow color. Elegant and subtle nose with notes of citrus, grapefruit, peach, plum and a hint of balsamic. Plush palate with great lightness and pleasing aftertaste.