Vinification: Grapes were hand picked in small 16 kilo cases and then delivered to the winery and gently destemmed and crushed. Grapes were not pumped but went into the fermenters with a gravity flow system. They were fermented in old rolling oak fermenters of 500 liters, at a maximum of 28°C for 10-12 days. Fermentation occurred with natural native yeasts to preserve the character of the single vineyard. After primary fermentation, the wine underwent an extended maceration of 7 days, after which it was racked into tight grained 16,5hl untoasted oak cask and aged there for 20 months. The wine was bottled without any fining or filtering to preserve the integrity of the flavours.
Surface: 0,86 hectars
Soil type: Soil of marine origin, calcareous with a high presence of white sea shells that impart elegance and complexity to the wines. Thanks to the vineyard’s location, the wind keeps the grapes safe and healthy and let the fruit achieve a complete full ripening.
Exposure: South est
Training system: VSP with Guyot pruning
Vintage 2009: A velvety texture given by fine grain tannins. The finish is long, a great persistance in the mouth is supported by a good and pleasant minerality.
Vintage 2011: Dark and red fruit aromas combine with delicate spiciness on the nose. The palate is full and rich with a velvety texture from the fine grained tannins. The finish is long with great persistence in the mouth supported by good acidity and minerality.
Vintage 2013: Depth and structure, showcasing the cherry, almond, earth and briar flavors. Firm, complex and vibrant, with a terrific finish of mineral, pepper and cherry accents.