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 20 to 30 days maceration. Malolactic fermentation follows.

Aging

 100% of the wine is aged in French oak barrels for 10 months.
Bottling date March 2010
Alcohol level 13,9º
Sugar level  3,3 g/l
Acidity level 5,23 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.