Hand-picked grapes. Cabernet Sauvignon, Syrah, Malbec and Cabernet Franc
were harvested during the last week of April. Carmenère and Petit Verdot were
harvested during the second week of May.
Meticulous raw and berries selection on the sorting table. Cold prefermentative
maceration at 8°C during 10 days, in stainsless steal tanks. Alcoholic fermentation
with selected yeasts takes place between 27°C- 28°C.
100% of the wine was aged during 12 months in french oak barrels