Vinification & grape variety
Grape varieties: Syrah 95%, Cabernet Sauvignon 5%
Vinification: Alcoholic fermentation after cod maceration for several days to extract the harvest’s fruity aromas. Vinification temperatures are rigorously controlled and maintained between 24 and 28°C. Long vatting for over 20 days and moderate pump-over to extract the structure and suppleness of a great ageing wine. Once the alcoholic fermentation process is over, the wine goes through malolactic fermentation. The wines are matured individually for each grape variety in barrels, where they remain for 12 months before the blending process.