May 15th. After harvesting the vines by hand, we select the best grapes, in
search of optimal maturity. Grapes are then destemmed and gently crushed.
All grapes underwent a cold soak for 5 days at 10ºC with 1 punch down per day
to keep the cap wet. After the cold soak, the must was heated to 18ºC to start
the fermentation. The wine was fermented in opened tanks with 3 to 4 punch
down per day and one rack and return at the optimal time during fermentation.
Tannin management was carefully monitored to ensure appropriate extraction,
looking for nice and gentle tannins using low temperatures. Once fermentation
was complete, there was post maceration for 5 to 7 days with one pump-over