Smooth with dusty berry, plum, caramel and spice aromas and flavors, this Pinot Noir culminates in a composed and satisfying finish.
Wine Maker Notes
We then proceeded with the pumping over of the must over the skins of the grapes, themore modern way, once or twice a day in order to extract color fruit and tannins.Grapes were left to ferment on their natural yeasts for about 2.5 weeks at temperaturesof a maximum of 26 degrees Celsius.Once the alcoholic fermentation was over the wine was decanted by gravity intoFrench barrels of the highest quality (the same ones used for “Treinta y Dos” and“Cincuenta y Cinco”). The ratio is of about 25% new oak and 75% one year old. Thenatural malolactic lasted for about 1 month on its primary lees and then the barrelswere racked only once. The wine is matured in barrels for 11 months.The wine was blended the 24th and bottled un-fined and unfiltered on the 26th, 27thand 28th of February 2009.NB: The wine is 100% natural and unfiltered, as such there may be some harmlessdeposits in the bottle.
Pairs well with roast beef, salmon, swordfish and pastas with meat or seafood sauces.