The 2014 vintage was marked by an early start of the growth cycle. Budbreak started in April, which is rather unusual at Pago de Carraovejas Estate. A rather hot spring season brought an early summer which was not as hot as usual. A summer like September resulted in an outstanding end of the growth cycle. The harvest was carried out slowly and thoroughly. We began harvesting our grapes on September 26 and finished on October 18 when the Cabernet Sauvignon grapes arrived at the winery. Although it was rainy right before the harvest and the grape hand picking process was longer than usual, the quality and sanitary parameters lived up to our expectations despite the weather conditions.
Grapes are handpicked and taken to the winery in small crates. After spending a few hours in a refrigerating chamber the grapes are placed into the vats by gravity. Fermentations is carried out in small stainless steel and French oak Haute Futaie vats with yeasts and bacteria found at the estate, allowing the wines to fully express the terroir and respecting each vintage ́s unique characteristics. The wine gently flows into the extra fine-grain French and American oak barrels by gravity where it will spend 12 months. Fined with natural egg white and bottled by gravity with selected natural cork stoppers in April 2016. It will remain in the bottle for 12 more months before being released into the market.