Vinification

The year 2018 was a cool year through August, with the coolest July in the history of the 21st century. Vine ripening was about 3 weeks behind 2017. The first days of August saw a sharp rise in temperature: August 4 was the hottest day in the 21st century (to date), and grape ripening proceeded slowly through September. Due to the hydric stress imposed, the plants produced musts with low alcohol content and good phenolic ripeness, with plenty of complexity and minerality. 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.