Created with Merlot harvested in the "La Feixa Llarga" vineyard that was planted in 1982, the oldest Merlot vineyard. The vintage of 2003 was characterised by the extremely hot and dry summers that are typical of the last few years. The resulting harvest produced musts with an abundance of colour and tannins.
A traditional winemaking followed. The must was fermented at a temperature of 28ºC with maceration with the solids for 20 days to extract a generous amount of tannic structure and colour/antociants. Subsequent malolactic fermentation in stainless steel tanks. Once the first stage of the winemaking was concluded, the wine was left in new medium toast Hungarian oak barrels for approximately one year. |
