CLIMATE:

The year 2012 was marked by a lack of precipitation in winter, and the vines began their vegetative cycle with almost zero water content in the soil. In the spring, temperatures were mild and the rain that did occur was not enough to replenish the water in the soil. As a result of these factors, the vegetative development of the vines was generally not very vigorous and produced small berries, which resulted in a production below normal. The production of small berries combined with mild temperatures during ripening produced grapes with concentration and freshness.

VINIFICATION:

The harvest was carried out in September. The grapes were transported in 25 kg boxes to the winery. They were kept in cold storage for 12 hours, and then destemmed, partially crushed, and carried by gravity to the fermentation tanks. The winemaking was done in wooden vats and wine presses. The wine then aged for 18 months in 225 L barrels and 600 L French, Austrian, and German oak barrels. During the winemaking and aging process, the wine was moved smoothly, by gravity, and without the use of pumps.