TASTING NOTE: On the palate it shows originality, with well-combined richness, finesse and smoothness. TECHNICAL NOTES: After hand selection the grapes taken from the 6 “historic” vineyards were destalked, pressed and transferred into vats via gravity. Alcoholic fermentation lasted 9 days, carefully controlling temperature so that it gradually rose from an initia 21ºC to a final 30ºC. When fermentation finished temperature was maintained at about 28 to 30ºC for the entire post-fermentation maceration period. The entire process took about 17 days, after which the still warm wine was poured into small oak barrels, 50% new, where it was aged for 13 months and also underwent malolactic fermentation. After wood-aging the wine was bottled using an innovative oxygen-free, agitation-free system that best preserves its inherent quality.