Climate: Mediterranean Continental, hot days and cool nights during the maturation.
Soils: Schist.
Grape varieties: 100% Cabernet Sauvignon.
Winemaking process: Manual harvest into boxes of 20 kg. Parcial destemming. Grapes are crushed with feet in open top tanks for two days in cold soaking. Finish fermentation in stainless steal tanks with temperature control. Pressed in vertical hydraulic press.
Ageing: 12 months in new 300L French oak barrels.
Alcohol: 14%
pH: 3,34
Total Acidity: 6,1 g/L
Residual Sugar: 2,5 g/L
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