Initial bunch selection in the vineyard and then on
sorting table. The grapes were 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 per day.