In the countryside of Paupisi (BN) on a calcareous and clay soil, from vineyard 10 years old, in September, we harvest grapes, in small crates, that’s were the winemaking process start.
|Area of production||
|Type of soil||
|Hight of the vineyard||
250 above sea level
|Vine growing method||
|Density of vineyard||
3500 vine per ha
|Av erase age of the vineyard||
10 years old
Maceration with the skin and cooled down to 5°C for about 12 hours. Soft press and decantation. Fermentation at 14°C in stainless steel with no yeast added, 8 months of refinement. Before the bottling we filter the wine at 1 micron. We keep the bottle at least two months in the winery before distribution.
Straw yellow with golden reflections, rich and persistent nose of ripe fruit. The taste is very warm, full and consistent, however fresh with a return of the olfactory sensations and a typically bitter aftertaste.
Serving temperature 8/10°C. Use a standard wine glass. Great to pair with rich dishes, vegetables, white meat and fish.
Keep the bottle in vertical position at a temperature of 18° max. Keep it faraway from light and hot places.