Only 1840 bottles
ELABORATION: The harvest is done by hand in boxes of 20 kilos and is used to make a first selection of the best bunches. The grapes are de-stemmed, part by machine and part by hand. Fermentation takes place in stainless steel tanks with capacities ranging from 350 to 1027 liters. Once finished, the wine is racked into French oak barrels where periodic batonagges are made until malolactic fermentation begins with the arrival of the spring heat. “La Pizca” is not clarified and is only lightly filtered before bottling, to remove possible impurities. The aging is done in French oak barrels for a minimum of 12 months, although the usual is an average of 14/16 months.
TASTING: Intense cherry color, almost opaque. Ripe fruit stand out from its rich bouquet of aromas, never overshadowed by the subtly integrated wood. The palate is forceful but elegant, fresh and complex. The French wooden barrel favours balances a cordial wine with light spicy and smoky notes.