The winter was cold, followed by a spring and summer of cool, moderate temperatures, with no episodes of extreme heat. The harvest took place in dry conditions, with no precipitation, and excellent grape health. The resulting wine stands out for its good acidity and high aromatic concentration. This was also the first vintage certified as organic.

The harvest is carried out exclusively by hand in the early hours of the morning. After washing and refrigerating the grapes, we proceed to a rigorous selection. Vinification is carried out in a combination of small stainless steel deposits and open barrels where we pamper the maceration and take maximum care of the extraction, so that the wine has elegance, finesse and the silkiest tannins.Using gravity, without using presses, to avoid roughness and astringent tannins, we carry out malolactic fermentation in wood, either in barrels or in French oak wood vats. Later the wines will remain in barrels for at least 18 months. During this time we will carry out several racking's by gravity. Altitude: 670 meters above sea level. Soils: scattered with slates and quartzite's. Vineyard yield: 3,000 kilos per hectare. Organic farming. Malolactic: in wooden vats and in barrels.Total Production: 2800 bottles

* 100% Syrah