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TASTING NOTES:
Color: Clean ruby red with purple shadows.
nose: Expressive aromas with ripe red fruits like plums, dry figs and notes of black spices.
Mouth: The palate is elegant, supported by a soft structure with fine and delicate tannins. Nice persistence.
Servrvice and Food Pairing: Open and leave to breathe minimum for an hour and serve at 16-18°C. Ideal companion of all red meat, winter soups and of course Barbecue!
Harvestarvest:
Hand-harvested during April 2007 in small baskets of 12-15 kilos.
VINTAGE:
Spring was quite normal if we think of temperatures and rains. The budding
occurred some days earlier than normal. Flowering conditions were very irregular in terms of temperatures providing a delay in the setting, causing “millerandage”. We solved the problem during the green harvest at the end of December by carefully selecting bunches; in some vineyards we cut 50% of the clusters, taking first the ones on the sunny side and then the ones on the shady side.This is the first time we tried this system and we are very happy with the results. It is a much more severe way to practice green harvesting but it allows us to keep only the healthy bunches which will ripen very well. 2007 was a season with a slow ripening, higher level of acidity and ph levels higher in which monitoring and tasting the grapes was very important to ensure that each lot reached maturity. In conclusion;
we had a very good harvest in 2007 without rain, with just enough heat during the summer to allow for a slow evolution of the grapes. The dry weather allowed us to extend the harvest and pick at the precise moment for perfect maturity! Ideal conditions for a superb 2007 vintage!
Vinificationation:
• Must was fermented for 12 days between 26-28ºC, followed by 15 days post fermentation maceration.
• 68% of the blend was aged for 7 months in used French oak barrels.
• 32% of the blend was aged in stainless steel tanks.
• Bottled in October 2008. |
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