this is a well-rounded, fresh wine that achieves a good balance between tannins and acidity and has a long and persistent finish.

20 years

The grapes were hand-harvested into 10-kg bins. At the winery, a selection of clusters and berries was followed by a 3-5 day cold maceration (8°C) to extract colour and aromas. Then the alcoholic fermentation took place in vats of different types and sizes at a controlled temperature of up to 26°C. For 10 days, brief pump-overs were implemented in order to extract tannins and antho yanins. The wine underwent a post-fermentative maceration for 10 days to refine and enhance the balance of the mouth.

The wine was aged for 22 months. For the first 16 months, the wine was aged in 225- and 300-litre French oak barrels (50% new and and 40% second-use or older), 35% in various-sized foudres, and 5% in a cement egg. Then the components were blended and the wine spent the final 6 months ageing in 225-and 300-litre barrels. The levels of toast and barrel sizes were adapted to the Cabernet Sauvignon from each different terroir.