Vinification
Fermentation takes place between 28-30°C. Then 14-21 days of skin contact and malolactic fermentation follows in barrels.

Aging

 100% of the wine is aged in French oak barrels for 6 months.
Bottling date February 2011
Alcohol level 13.3º
Sugar level  3,6 g/l (glucose)
Acidity level 4,85 g/l (tartaric acid)

Winemaker's comments
Ruby red in colour, this Pinot Noir presents intense and complex aromas of strawberries, black pepper, and a hint of roses. On the palate it is ample and balanced, with silky tannins. Delicious at 14-16ºC with red and white meats, pate de foie gras, risotto and pastas with seafood sauce. Recommended T° 14-16°C.