The 2016 vintage began with a drier, warmer winter than usual. However, March and April were cold and damp, with less sunshine, and the vines budded within the standard timeframe. The budding phase was dominated by moderate temperatures and a rainy spring, producing an abundance of clusters. Summer was slightly warmer and drier than normal, which limited the development of the fruit and resulted in smaller clusters than expected. The ripening period was affected by a particularly intense heat wave during late August/early September, which impacted the various varieties in different ways. Sugar accumulation accelerated in earlier ripening varieties but was limited in later varieties, as the plant?s photosynthesis was hampered by the heat wave. Otherwise, the ripening and harvesting period continued with no rainfall, generating a satisfactory level of health and average yields compared to previous years.

Las uvas son inspeccionadas a su llegada a la bodega y premaceradas durante 24 horas. A continuación se despalillan y estrujan. La fermentación y la maceración se producen en depósitos de acero inoxidable durante 8 días a una temperatura controlada, tras los cuales se sangran los depósitos y se prensan los hollejos. El siguiente paso es la fermentación maloláctica, tras la cual finalmente se filtra y embotella el vino.

* 100% Syrah.