The grapes were hand-harvested in 25kg crates and transported to the winery, where they underwent destemming and partial crushing before being transferred to stainless steel tanks. A pre-fermentation maceration was conducted at a temperature of 10ºC for about three days, after which we allowed a gradual temperature increase and the onset of alcoholic fermentation by indigenous yeast. The fermentation was carefully managed, maintaining the temperature between 23 and 25ºC and carrying out daily pump-overs as needed. After the completion of alcoholic fermentation, a post-fermentation maceration was promoted for about 5 days to encourage the natural onset of malolactic fermentation, which was completed in stainless steel. Subsequently, the wine was racked into an 18 hl barrel where it aged for 18 months, followed by bottle aging for an additional 18 months.
After a particularly rainy winter that contributed to replenishing soil water reserves, spring emerged mildly. However, May turned out to be hot and rainy, accelerating the vine cycle and causing disruptions in the flowering phase, along with increasing pressure from fungal diseases, significantly impacting grape quantity. The summer remained mild, with good temperature variations, favoring excellent phenolic development and contributing to the concentration and preservation of the grapes’ natural acidity.