Vinification
The must is fermented between 24-26°C. The maceration process takes place 10 days post fermentation. Malolactic fermentation follows.

Aging

 100% of the wine is aged in French oak barrels for 6 months.
Bottling date December 2009
Alcohol level 13,5º
Sugar level  3,2 g/l (glucose) 
Acidity level 4,53 g/l (tartaric acid)

Winemaker's comments
Ruby red in colour, this Pinot Noir presents intense and complex aromas of red berries, tobacco, and a hint of violets.  On the palate it is ample and balanced, with silky tannins.  Delicious at 14-16ºC with red and white meats, risotto and pasta.