The harvest took place between September 26 and October 14. The sunny conditions and lack of water meant that the harvest cycle was almost a month earlier than usual. Despite being a very hot year, the lack of water led to a marked healthiness of the grapes and the necessary conditions for the proper ripening of varieties such as Merlot and Cabernet Sauvignon. In the first case, the absence of rain during flowering facilitated perfect fruit set. In the case of Cabernet Sauvignon, due to the possibilities of a long ripening cycle. The parameters of the raw material marked an excellent vintage for exceptional color parameters and conditions, perhaps, for the production of highly aged wines.
The predominant soils on the slopes of the estate have a limestone loam texture with medium grain size, but at the same time are very well drained for adequate ripening. The plots were planted between 1988 and 2011 with a Double Cordon Royat cropping system.
The grapes are harvested by hand using small volume crates and after passing through a cold chamber, the grapes enter the tanks by gravity. Fermentation is carried out in small stainless steel tanks and French oak vats managed under “Haute futaie” with indigenous yeasts and bacteria from the estate, unique and original, to express to the maximum the characteristics of our terroir, respecting the uniqueness of each vintage. The wine is aged in barrels using gravity. It has spent 12 months in selected extra-fine grain French oak barrels. Clarified with natural egg white and bottled by gravity with a selected natural cork stopper in May 2013. It continued in bottle for 36 months from the beginning of its elaboration, before being released to the market.
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