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 imposed water stress, the plants produced musts with low alcohol content and good phenolic ripeness, with plenty of complexity and minerality. The grapes were vinified respecting all their nature. Spontaneous fermentation, obviously with indigenous yeasts, took place in stainless steel wineries, followed by aging for 36 months in three 400L oak barrels, second/third use.