PR1M0 2019

TRAINING AND PRODUCTION: Vineyard raised with low espalier and pruning with the Guyot method, selection of the best shoots in pruning and thinning of the bunches in the veraison phase where necessary. These activities, carried out manually, are essential to give aeration / ventilation to the bunches of grapes and expose them to sunlight in order to avoid diseases of the grapes usually caused by rain and humidity. In the vineyards, any form of chemical treatment (fertilizers, herbicides or pesticides) is excluded, with the exception of copper and sulfur. The nourishment to the vineyards is given with organic substance through spring green manuring of flowers, wild herbs and shoots of winter pruning.

HARVEST AND VINIFICATION:Strictly by hand in plastic crates, it usually takes place around the beginning of October to give the grapes a slight over-ripening. In a short time the grapes are mechanically pressed and destemmed. Fermentations start spontaneously using only indigenous yeasts and without subjecting the musts to controlled temperatures. At the end of the alcoholic fermentation, which varies from 10 to 15 days, the free-run must is separated and transferred to steel tanks where a period of aging that varies from 4 to 8 months begins, after which it continues in the bottle.

AROMA: Intense bouquet with ample sensations of figs, quince. The wine has intense floral notes (iris and violets) and light hints of dry red petals. Light spice of black pepper and cloves.

TASTE: Elegant, austere, with a marked acidity. Excellent vivid and deep tannin. Delicate persistence with retronasal notes of overripe fruit.

CHARACTERISTICS: Absence of added sulphites, bottles aged in caves.