Gran Reserva Pinot Noir
About this winery
Mid-March. The berries are carefully handpicked in small containers and timely delivered to the winery, 1 Kilometer away from the vineyard.
The grapes arrive in the winery in small containers. They are first carefully selected and de-stemmed, after which they undergo the process of cold pre-fermentative maceration for a period of 48 to 72 hours. The next step is the alcoholic fermentation, which takes place at controlled temperature, between 25° and 27° C in 9.000 L concrete vats, for a 20-day period, with periodical racking. The next step is the malolactic fermentation and later ageing in new French oak casks for 12 months, followed by bottling and further bottle ageing for 6 months before its release.