Production

The vines are situated in Emiliana's organic vineyard at Los Robles; the vineyard planted on the foothills of a mountainous outcropping in Lo Moscoso. Vertically positioned vines planted on their own roots (ungrafted) enjoy a southern exposure. The reception included a triple selection using conveyor belts before and after passing through the destemmer-crusher. The grapes then dropped gently (by gravity) into the fermentation tanks, where they underwent a 5-day pre-fermentation cold soak at 8ºC. Alcoholic fermentation took place in stainless steel tanks using only native yeasts at 24º–27ºC with a program of pumpovers determined by enological criteria. The new wine remained on its skins for a 15–20-day post-fermentation maceration at 22º–24ºC, for a total maceration (skin contact) time of 30–40 days. Malolactic fermentation took place naturally in barrels. The wine was then aged for 12 months. The wine was stabilized naturally, without treatments, and only very lightly filtered at bottling with a 3–5 micron (absolute) cartridge. The wine was aged for 12 months; 40% in concrete eggs and 60% in French oak barrels (30% new, 70% with 1 prior use).

2014 Production

The vines are situated in Emiliana's organic vineyard at Los Robles; the vineyard planted on the foothills of a mountainous outcropping in Lo Moscoso. Vertically positioned vines planted on their own roots (ungrafted) enjoy a southern exposure. The reception included a triple selection using conveyor belts before and after passing through the destemmer-crusher. The grapes then dropped gently (by gravity) into the fermentation tanks, where they underwent a 5-day pre-fermentation cold soak at 8ºC. Alcoholic fermentation took place in stainless steel tanks using only native yeasts at 24º–27ºC with a program of pumpovers determined by enological criteria. The new wine remained on its skins for a 15–20-day post-fermentation maceration at 22º–24ºC, for a total maceration (skin contact) time of 30–40 days. Malolactic fermentation took place naturally in barrels. The wine was then aged for 12 months. The wine was stabilized naturally, without treatments, and only very lightly filtered at bottling with a 3–5 micron (absolute) cartridge. The wine was aged for 12 months; 40% in concrete eggs and 60% in French oak barrels (30% new, 70% with 1 prior use).

2013 Production

The vines are situated in Emiliana's organic vineyard at Los Robles; the vineyard planted on the foothills of a mountainous outcropping in Lo Moscoso. Vertically positioned vines planted on their own roots (ungrafted) enjoy a southern exposure. The reception included a triple selection using conveyor belts before and after passing through the destemmer-crusher. The grapes then dropped gently (by gravity) into the fermentation tanks, where they underwent a 5-day pre-fermentation cold soak at 8ºC. Alcoholic fermentation took place in stainless steel tanks using only native yeasts at 24º–27ºC with a program of pumpovers determined by enological criteria. The new wine remained on its skins for a 15–20-day post-fermentation maceration at 22º–24ºC, for a total maceration (skin contact) time of 30–40 days. Malolactic fermentation took place naturally in barrels. The wine was then aged for 12 months. The wine was stabilized naturally, without treatments, and only very lightly filtered at bottling with a 3–5 micron (absolute) cartridge. The wine was aged for 12 months; 40% in concrete eggs and 60% in French oak barrels (30% new, 70% with 1 prior use).

2012 Production

The vines are situated in Emiliana's organic vineyard at Los Robles; the vineyard planted on the foothills of a mountainous outcropping in Lo Moscoso. Vertically positioned vines planted on their own roots (ungrafted) enjoy a southern exposure. The reception included a triple selection using conveyor belts before and after passing through the destemmer-crusher. The grapes then dropped gently (by gravity) into the fermentation tanks, where they underwent a 5-day pre-fermentation cold soak at 8ºC. Alcoholic fermentation took place in stainless steel tanks using only native yeasts at 24º–27ºC with a program of pumpovers determined by enological criteria. The new wine remained on its skins for a 15–20-day post-fermentation maceration at 22º–24ºC, for a total maceration (skin contact) time of 30–40 days. Malolactic fermentation took place naturally in barrels. The wine was then aged for 12 months. The wine was stabilized naturally, without treatments, and only very lightly filtered at bottling with a 3–5 micron (absolute) cartridge. The wine was aged for 12 months; 40% in concrete eggs and 60% in French oak barrels (30% new, 70% with 1 prior use).

2011 Production

The vines are situated in Emiliana's organic vineyard at Los Robles; the vineyard planted on the foothills of a mountainous outcropping in Lo Moscoso. Vertically positioned vines planted on their own roots (ungrafted) enjoy a southern exposure. The reception included a triple selection using conveyor belts before and after passing through the destemmer-crusher. The grapes then dropped gently (by gravity) into the fermentation tanks, where they underwent a 5-day pre-fermentation cold soak at 8ºC. Alcoholic fermentation took place in stainless steel tanks using only native yeasts at 24º–27ºC with a program of pumpovers determined by enological criteria. The new wine remained on its skins for a 15–20-day post-fermentation maceration at 22º–24ºC, for a total maceration (skin contact) time of 30–40 days. Malolactic fermentation took place naturally in barrels. The wine was then aged for 12 months. The wine was stabilized naturally, without treatments, and only very lightly filtered at bottling with a 3–5 micron (absolute) cartridge. The wine was aged for 12 months; 40% in concrete eggs and 60% in French oak barrels (30% new, 70% with 1 prior use).

2010 Production

The vines are situated in Emiliana's organic vineyard at Los Robles; the vineyard planted on the foothills of a mountainous outcropping in Lo Moscoso. Vertically positioned vines planted on their own roots (ungrafted) enjoy a southern exposure. The reception included a triple selection using conveyor belts before and after passing through the destemmer-crusher. The grapes then dropped gently (by gravity) into the fermentation tanks, where they underwent a 5-day pre-fermentation cold soak at 8ºC. Alcoholic fermentation took place in stainless steel tanks using only native yeasts at 24º–27ºC with a program of pumpovers determined by enological criteria. The new wine remained on its skins for a 15–20-day post-fermentation maceration at 22º–24ºC, for a total maceration (skin contact) time of 30–40 days. Malolactic fermentation took place naturally in barrels. The wine was then aged for 12 months. The wine was stabilized naturally, without treatments, and only very lightly filtered at bottling with a 3–5 micron (absolute) cartridge. The wine was aged for 12 months; 40% in concrete eggs and 60% in French oak barrels (30% new, 70% with 1 prior use).