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 veraison. This situation continued throughout the summer which led to an early start of harvest, being particularly intense and of very short duration. After 24 hours of pellicular contact on the day of harvest followed a very slow fermentation, first in stainless steel and then in used barrels. It aged for 9 months in a cement egg with fine lees, always topped up, without successive additions of sulfur. It was subsequently bottled, having done the remaining aging in bottle, seeking excellence in aging. This wine only went to market after years 2 of aging.