Wine Maker Notes
A winter 2010 with a cold July delayed the bud break by approximately 10 days, and that delay was maintained during spring. Summer was colder than normal with limited sunlight and December and January brought some rainfall which was unusual but beneficial for the vineyard after the dry winter and spring conditions. The cloudy summer affected by decreasing lightening, so maturity came at regular but slow pace and we didn’t have the excess of sun that can occur sometimes. February was on the contrary hot and sunny as usual. Fall brought threatening clouds so it was very important to harvest fast, considering the risk of rain. The 2011 vintage gave excellent conditions to produce elegant, complex and fruity wines.
All the grapes were harvested by hand in small cases of 14 kilos and carefully transported to the winery. We obtained clean and pure fruit with strict quality control thanks to the state of the art technology our optical berries selection. Then all the grapes were gently macerated with a very delicate extraction, obtaining elegant structure, beautiful aromas and impressive color. Fermentation lasted about 2 weeks in stainless steel tanks, utilizing native yeast. After maceration just 55% of the wine was aged in 225 lt. French oak barrels for 6 months; 45% second use and 55% third use.