Vinification
The different varieties are fermented separately. They are blended in January of the following year. The pinot is fermented between 24 y 26ºC, followed by 15 to 20 days of maceration. Malolactic fermentation follows.

Filtration

 The wine is clarified and stabilized for two weeks at -1ºC-. The wine is filtered before being bottled.

Aging

 100% of the wine is aged in French oak barrels for 10 months.
Bottling date February 2010
Alcohol level 13,5º
Sugar level  4,3 g/l
Acidity level 4,99 g/l
Winemaker's comments
Ruby red in colour, this Pinot Noir presents intense and complex aromas of black cherry, strawberry, and floral notes. Well balanced on the palate, with silky tannins and a long finish. Delicious at 14-16ºC with tuna, risotto and pasta.