The grapes were harvested in small cases and carefully transported to the winery. We obtained clean and pure fruit with strict quality control thanks to the state of the art technology, our Vistalys optical berries selection. Then all the grapes were macerated up to 4 weeks to extract structure and color. During maceration, the fermentation lasted about 2 weeks in stainless steel tanks, at 28-30°C. After maceration 33% of the wine was aged in barrels and 67% in stainless steel tanks for 3 months; The result is great fruit expression with a fresh and pleasant palate. The wine was filtered before the bottling

This last growing season is characterized by a spring with low temperatures and a summer with normal hot and dry conditions. This 2013 winter was exceptionally cold and dry (118mm vs 237mm of rain). The bud break was 10 days late and the dry weather followed over the springtime. Finally march brought normal conditions, but the fall came with an April of low temperatures. The grape lost early its vegetal flavors and was technically ready to make wine, but we had to wait for the aromatic and phenolic ripeness. The ripening was going slowly, because of the fall characteristics: lower temperatures, shorter days.
Cold nights of April and shorter times of days allowed us to preserve a good level of acidity and fruit expression.