Samples of grapes are taken and tasted to harvest them at their optimal ripeness. Vatting is done separately to maintain the uniqueness of each grape variety and its soil (terroir). Then, there’s a first cold maceration to extract the fruit’s aromas. Afterwards, there’s a first long traditional vatting time in thermo-regulated tanks; this fermentation and maceration last between 18 and 25 days. The final maceration lasts four days to give a sound body and make a well-structured wine. The last step is the malolactic fermentation to soften the wine. After all this process, the wine is aged in French and American oak barrels for eight months.
Grape Varieties: 50% Cabernet sauvignon – 45% Merlot – 5% Malbec
