Elaboration

Hand-harvested in 500 kg containers, first thing in the morning to take advantage of the low temperatures. The harvest is immediately transported to the winery and chilled to preserve the freshness of the aromas. The bunches are then selected to remove any plant matter. The grapes are fermented in concrete and stainless steel tanks, destemmed, and crushed. Cold maceration lasts for 5 days, followed by a very rapid fermentation with native yeasts. After fermentation, a relatively long maceration takes place (total maceration of 25–30 days).

Transfer to barrels during malolactic fermentation, frequent stirring for 2-3 months, aging for 10 months in single-wine barrels.

Cata

A Syrah with a deep ruby ​​color and a lively, spicy, fruity nose (cherries). On the palate, the attack is straightforward and voluptuous with notes of blackcurrant and sweet spices.