The clusters were collected by hand and carefully selected. Then they fold gently by hand.
The fermentation is done in open lagoons, where the bagasse hat is manually manipulated to obtain a smooth and complete extraction.
The temperature is maintained between 28 and 30 ° C and then the wine remains in a 21-day post-fermentative maceration.
Wine aged for 18 months in French oak barrels (100%).
Variety: SYRAH 100%.
Catas notes
Intense dark garnet with violet reflections.
With an intense and complex nose, with classic Syrah notes, such as black pepper, olives and black fruit.
Good volume in the mouth with a texture that fills the palate, with fine tannins and a long ending.