Samples of the 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, we do the first long traditional vatting time in thermo-regulated tanks; this fermentation takes between 18 and 25 days. The final maceration lasts four days to give a good 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 one year.
Grape Varieties: 60% Merlot – 30% Cabernet sauvignon – 10% Malbec
