Production

From the Los Robles vineyard, located 260 meters above sea level. The first stage of reception includes placing the fruit on a conveyor belt to select the fruit and eliminate any leaves or damaged bunches. The clean bunches are destemmed and placed on a second belt where the individual grapes are selected by size and then pass on to a vibrating table to achieve a perfect selection. The grapes then drop gently into the tanks by gravity and undergo an 8º pre-fermentation cold maceration for 5 days. Alcoholic fermentation takes place in stainless steel tanks and begins spontaneously with native yeasts. Temperatures are maintained at 24º–26ºC and extraction is managed through pumpovers determined by enological criteria. The new wine undergoes a post-fermentation maceration at an average temperature of 22º–24ºC for 5–7 days, as determined by tastings. The total maceration time is 25–30 days. Malolactic fermentation takes place naturally in oak barrels and in concrete eggs, where the wine ages for 16 months. During the first ten months, 20% of the blend was kept in egg-shaped concrete vats and the remaining 80% in French barrels (50% new and 50% previously used). For the remaining six months, 60% of the blend was aged in 5,000-l foudres and the remaining 40% in egg-shaped concrete vats.This wine was naturally fined and stabilized without treatments and was minimally filtered with a 3–5-micron cartridge prior to bottling.

2014 Production

From the Los Robles vineyard, located 260 meters above sea level. The first stage of reception includes placing the fruit on a conveyor belt to select the fruit and eliminate any leaves or damaged bunches. The clean bunches are destemmed and placed on a second belt where the individual grapes are selected by size and then pass on to a vibrating table to achieve a perfect selection. The grapes then drop gently into the tanks by gravity and undergo an 8º pre-fermentation cold maceration for 5 days. Alcoholic fermentation takes place in stainless steel tanks and begins spontaneously with native yeasts. Temperatures are maintained at 24º–26ºC and extraction is managed through pumpovers determined by enological criteria. The new wine undergoes a post-fermentation maceration at an average temperature of 22º–24ºC for 5–7 days, as determined by tastings. The total maceration time is 25–30 days. Malolactic fermentation takes place naturally in oak barrels and in concrete eggs, where the wine ages for 16 months. During the first ten months, 20% of the blend was kept in egg-shaped concrete vats and the remaining 80% in French barrels (50% new and 50% previously used). For the remaining six months, 60% of the blend was aged in 5,000-l foudres and the remaining 40% in egg-shaped concrete vats.This wine was naturally fined and stabilized without treatments and was minimally filtered with a 3–5-micron cartridge prior to bottling.

2013 Production

From the Los Robles vineyard, located 260 meters above sea level. The first stage of reception includes placing the fruit on a conveyor belt to select the fruit and eliminate any leaves or damaged bunches. The clean bunches are destemmed and placed on a second belt where the individual grapes are selected by size and then pass on to a vibrating table to achieve a perfect selection. The grapes then drop gently into the tanks by gravity and undergo an 8º pre-fermentation cold maceration for 5 days. Alcoholic fermentation takes place in stainless steel tanks and begins spontaneously with native yeasts. Temperatures are maintained at 24º–26ºC and extraction is managed through pumpovers determined by enological criteria. The new wine undergoes a post-fermentation maceration at an average temperature of 22º–24ºC for 5–7 days, as determined by tastings. The total maceration time is 25–30 days. Malolactic fermentation takes place naturally in oak barrels and in concrete eggs, where the wine ages for 16 months. During the first ten months, 20% of the blend was kept in egg-shaped concrete vats and the remaining 80% in French barrels (50% new and 50% previously used). For the remaining six months, 60% of the blend was aged in 5,000-l foudres and the remaining 40% in egg-shaped concrete vats.This wine was naturally fined and stabilized without treatments and was minimally filtered with a 3–5-micron cartridge prior to bottling.

2012 Production

From the Los Robles vineyard, located 260 meters above sea level. The first stage of reception includes placing the fruit on a conveyor belt to select the fruit and eliminate any leaves or damaged bunches. The clean bunches are destemmed and placed on a second belt where the individual grapes are selected by size and then pass on to a vibrating table to achieve a perfect selection. The grapes then drop gently into the tanks by gravity and undergo an 8º pre-fermentation cold maceration for 5 days. Alcoholic fermentation takes place in stainless steel tanks and begins spontaneously with native yeasts. Temperatures are maintained at 24º–26ºC and extraction is managed through pumpovers determined by enological criteria. The new wine undergoes a post-fermentation maceration at an average temperature of 22º–24ºC for 5–7 days, as determined by tastings. The total maceration time is 25–30 days. Malolactic fermentation takes place naturally in oak barrels and in concrete eggs, where the wine ages for 16 months. During the first ten months, 20% of the blend was kept in egg-shaped concrete vats and the remaining 80% in French barrels (50% new and 50% previously used). For the remaining six months, 60% of the blend was aged in 5,000-l foudres and the remaining 40% in egg-shaped concrete vats.This wine was naturally fined and stabilized without treatments and was minimally filtered with a 3–5-micron cartridge prior to bottling.

2011 Production

From the Los Robles vineyard, located 260 meters above sea level. The first stage of reception includes placing the fruit on a conveyor belt to select the fruit and eliminate any leaves or damaged bunches. The clean bunches are destemmed and placed on a second belt where the individual grapes are selected by size and then pass on to a vibrating table to achieve a perfect selection. The grapes then drop gently into the tanks by gravity and undergo an 8º pre-fermentation cold maceration for 5 days. Alcoholic fermentation takes place in stainless steel tanks and begins spontaneously with native yeasts. Temperatures are maintained at 24º–26ºC and extraction is managed through pumpovers determined by enological criteria. The new wine undergoes a post-fermentation maceration at an average temperature of 22º–24ºC for 5–7 days, as determined by tastings. The total maceration time is 25–30 days. Malolactic fermentation takes place naturally in oak barrels and in concrete eggs, where the wine ages for 16 months. During the first ten months, 20% of the blend was kept in egg-shaped concrete vats and the remaining 80% in French barrels (50% new and 50% previously used). For the remaining six months, 60% of the blend was aged in 5,000-l foudres and the remaining 40% in egg-shaped concrete vats.This wine was naturally fined and stabilized without treatments and was minimally filtered with a 3–5-micron cartridge prior to bottling.

2010 Production

From the Los Robles vineyard, located 260 meters above sea level. The first stage of reception includes placing the fruit on a conveyor belt to select the fruit and eliminate any leaves or damaged bunches. The clean bunches are destemmed and placed on a second belt where the individual grapes are selected by size and then pass on to a vibrating table to achieve a perfect selection. The grapes then drop gently into the tanks by gravity and undergo an 8º pre-fermentation cold maceration for 5 days. Alcoholic fermentation takes place in stainless steel tanks and begins spontaneously with native yeasts. Temperatures are maintained at 24º–26ºC and extraction is managed through pumpovers determined by enological criteria. The new wine undergoes a post-fermentation maceration at an average temperature of 22º–24ºC for 5–7 days, as determined by tastings. The total maceration time is 25–30 days. Malolactic fermentation takes place naturally in oak barrels and in concrete eggs, where the wine ages for 16 months. During the first ten months, 20% of the blend was kept in egg-shaped concrete vats and the remaining 80% in French barrels (50% new and 50% previously used). For the remaining six months, 60% of the blend was aged in 5,000-l foudres and the remaining 40% in egg-shaped concrete vats.This wine was naturally fined and stabilized without treatments and was minimally filtered with a 3–5-micron cartridge prior to bottling.