About this wine
Vineyard and terroir
For the 2008 vintage, the fruit came from vineyards whose vines averaged 15–20 years old.
Vinification
The grapes were harvested in early October. Ice was placed at the bottom of each harvesting crate, and the fruit was then chilled in an Enocrio cooling tunnel. Gentle pressing took place in an inert environment to prevent oxidation, followed by 12 hours of skin maceration in stainless-steel tanks. The wine then underwent static filtration over several days. Vinification took place in stainless steel.
Ageing
The wine was aged in stainless-steel tanks.
