May 6th and 7th 2013. Only ripe grapes were selected in the vineyard and harvested by hand. Whole grape bunches were selected again on sorting tables, destemmed and softcrushed at the winery.
Fermentation takes place in stainless steel tanks with three to four pumpovers per day and one rack and return at the peak of the fermentation at a controlled temperature of 22º Celsius (76º Fahrenheit), to ensure appropriate extraction and pleasant tannins. Post-maceration lasts five days with one daily pumping over.
Merlot 2013 (44 downloads)