Harvest on October 17. Maceration of between 24 and 48 hours at Iow temperatures, around IOQC. Subsequently, the tank is tapped, naturally extracting a bright pink must, which ferments at 16QC for about 20 days in steel tanks.

Four years in Bordeaux barreis and subsequent aging in the bottle. Toe oaks of the Quercus petraea species are sourced from a specific selection of forests in France and Eastern Europe; the majority of the oak is first-use, with sorne second-use barreis included.

A very complex vintage due to atypical weather conditions. Toe winter was wet, and so was the spring, which, in addition to being rainy, was very cold, extending almost until mid-June with a significant frost on May 25. Flowering was delayed, and ripening was uneven, with many humidity issues that intensified the green pruning work. Summer was mild, though it took its time to arrive. Toe weather in September and October allowed the vines to complete their cycle successfully, particularly for the old vineyards. However, the harvest required a lot of patience, being carried out in a very selective and staggered manner to achieve optimal ripeness.

Fullness on attack, with very good balance as it passes through the mouth, where delicate sensations are the common theme. Of great length, it is a wine that exudes subtlety and elegance. It has certain final saline touches that increase its complexity. In the final sensations stone fruits appear, leaving behind highly pleasing sensorial recollections.