Vintage Description

A dry winter and an initially cold month of March were followed by above-average temperatures in spring, favouring early bud break and premature flowering. From mid-May to early June the weather was mostly rainy and wet. During the following ripening stage rainfall was evenly distributed and only a few hot days made for short periods of drought. Throughout the summer the nights were refreshingly cool. Harvest began in early September and until mid-October it was repeatedly interrupted by single days of rain, luckily followed by longer periods of sun. The white wines are crispy and fresh and have an intense olfactory appeal. Finesse and elegance characterise the red wines, which already hint at a great aging potential.

Winemaking

Maceration is carried out at a controlled temperature (26 ° C) with continuous pumping to increase the level of extraction from the grape skins. After fermentation in stainless steel, the wine ages in a combination of French barriques and large oak casks for a year, followed by 6 months in concrete vats.