Vinification

The 2017 viticultural year was marked by a dry winter, with precipitation levels well below the average of the last 30 years. This was followed by a hot 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 veraison. This situation continued during the summer which led to an early start of the harvest, being particularly intense and of very short duration. The grapes were vinified respecting all their nature. Spontaneous fermentation, obviously with indigenous yeasts, took place in stainless steel wineries, followed by a 24-month ageing period in three 400L oak barrels, second/third use. Bottled directly by gravity.