In the vineyard
The high rainfall combines with local winds influenced by the Pyrenees and the Atlantic Ocean. The hillsides undergo significant geological variations due to the formation of the Pyrenean chain. Parcel selection on steep slopes facing East to Southeast captures the first rays of morning sun while avoiding the more intense afternoon sun, allowing the grapes to mature in the shade of the clusters. The vines, trained high to protect from the morning chill of spring, undergo early leaf removal in June-July.
In the cellar
Harvesting takes place from mid-September, early in the morning, to bring in fresh clusters to the cellar and preserve their aromatic potential. Skin maceration is used in pneumatic presses to facilitate aroma extraction. Alcoholic fermentation takes place in stainless steel tanks and barrels with stirring on total lees. Aging on fine lees for 12 months brings richness, aromatic complexity, and persistence to the blend.
