Vinification

The 2017 viticultural year was marked by a dry winter, with precipitation levels well below the average of the past 30 years. This was followed by a warm and dry spring, with heat waves that continued into early summer. With the rise in average temperatures and the absence of precipitation, the grapevine showed an advance in phenology of about 15 days, from budbreak to budbreak. This situation continued throughout the summer which led to an early start of harvest, being particularly intense and of very short duration. After a careful selection both in the vineyard and in the winery, fermentation took place in stainless steel vats, with controlled temperature. It aged for 12 months in second year allier oak barrels.