Production

The Mediterranean climate and the northerly exposure of the vineyard, which receives more hours of sunshine in the summer, mean that the grapes’ physiological and phenolic ripening coincide perfectly at the time of harvesting. This vineyard was planted in 1950, so the vines are now naturally balanced. We therefore have low yields and very concentrated fruit, which result in superbly balanced, high-quality wines. The grapes were hand-harvested into 20kg-boxes at the optimum moment of physiological and phenological ripeness, which occurred in the last week of April. Once at the cellar, the clusters were carefully selected and, following destemming, the individual grapes were selected once more. Next the grapes were put into small stainless steel tanks, where they underwent a cold maceration for seven days to aid with colour extraction. Then the fermentation took place, with temperature control being ensured throughout. After fermentation, the wine remained in contact with the skins for a further 15 days to make it more rounded in the mouth. It was then aged in French oak barrels for 18 months.

2014 Production

The Mediterranean climate and the northerly exposure of the vineyard, which receives more hours of sunshine in the summer, mean that the grapes’ physiological and phenolic ripening coincide perfectly at the time of harvesting. This vineyard was planted in 1950, so the vines are now naturally balanced. We therefore have low yields and very concentrated fruit, which result in superbly balanced, high-quality wines. The grapes were hand-harvested into 20kg-boxes at the optimum moment of physiological and phenological ripeness, which occurred in the last week of April. Once at the cellar, the clusters were carefully selected and, following destemming, the individual grapes were selected once more. Next the grapes were put into small stainless steel tanks, where they underwent a cold maceration for seven days to aid with colour extraction. Then the fermentation took place, with temperature control being ensured throughout. After fermentation, the wine remained in contact with the skins for a further 15 days to make it more rounded in the mouth. It was then aged in French oak barrels for 18 months.

2013 Production

The Mediterranean climate and the northerly exposure of the vineyard, which receives more hours of sunshine in the summer, mean that the grapes’ physiological and phenolic ripening coincide perfectly at the time of harvesting. This vineyard was planted in 1950, so the vines are now naturally balanced. We therefore have low yields and very concentrated fruit, which result in superbly balanced, high-quality wines. The grapes were hand-harvested into 20kg-boxes at the optimum moment of physiological and phenological ripeness, which occurred in the last week of April. Once at the cellar, the clusters were carefully selected and, following destemming, the individual grapes were selected once more. Next the grapes were put into small stainless steel tanks, where they underwent a cold maceration for seven days to aid with colour extraction. Then the fermentation took place, with temperature control being ensured throughout. After fermentation, the wine remained in contact with the skins for a further 15 days to make it more rounded in the mouth. It was then aged in French oak barrels for 18 months.

2012 Production

The Mediterranean climate and the northerly exposure of the vineyard, which receives more hours of sunshine in the summer, mean that the grapes’ physiological and phenolic ripening coincide perfectly at the time of harvesting. This vineyard was planted in 1950, so the vines are now naturally balanced. We therefore have low yields and very concentrated fruit, which result in superbly balanced, high-quality wines. The grapes were hand-harvested into 20kg-boxes at the optimum moment of physiological and phenological ripeness, which occurred in the last week of April. Once at the cellar, the clusters were carefully selected and, following destemming, the individual grapes were selected once more. Next the grapes were put into small stainless steel tanks, where they underwent a cold maceration for seven days to aid with colour extraction. Then the fermentation took place, with temperature control being ensured throughout. After fermentation, the wine remained in contact with the skins for a further 15 days to make it more rounded in the mouth. It was then aged in French oak barrels for 18 months.

2011 Production

The Mediterranean climate and the northerly exposure of the vineyard, which receives more hours of sunshine in the summer, mean that the grapes’ physiological and phenolic ripening coincide perfectly at the time of harvesting. This vineyard was planted in 1950, so the vines are now naturally balanced. We therefore have low yields and very concentrated fruit, which result in superbly balanced, high-quality wines. The grapes were hand-harvested into 20kg-boxes at the optimum moment of physiological and phenological ripeness, which occurred in the last week of April. Once at the cellar, the clusters were carefully selected and, following destemming, the individual grapes were selected once more. Next the grapes were put into small stainless steel tanks, where they underwent a cold maceration for seven days to aid with colour extraction. Then the fermentation took place, with temperature control being ensured throughout. After fermentation, the wine remained in contact with the skins for a further 15 days to make it more rounded in the mouth. It was then aged in French oak barrels for 18 months.

2010 Production

The Mediterranean climate and the northerly exposure of the vineyard, which receives more hours of sunshine in the summer, mean that the grapes’ physiological and phenolic ripening coincide perfectly at the time of harvesting. This vineyard was planted in 1950, so the vines are now naturally balanced. We therefore have low yields and very concentrated fruit, which result in superbly balanced, high-quality wines. The grapes were hand-harvested into 20kg-boxes at the optimum moment of physiological and phenological ripeness, which occurred in the last week of April. Once at the cellar, the clusters were carefully selected and, following destemming, the individual grapes were selected once more. Next the grapes were put into small stainless steel tanks, where they underwent a cold maceration for seven days to aid with colour extraction. Then the fermentation took place, with temperature control being ensured throughout. After fermentation, the wine remained in contact with the skins for a further 15 days to make it more rounded in the mouth. It was then aged in French oak barrels for 18 months.