37 Barrels 2006

Pre-fermentation maceration for three days. Long maceration of two to three weeks, depending on the grape variety, after alcoholic fermentation. Aged for nine months in new 225-liter French Allier oak barrels. Very light filtration. After seven months in barrel, the wine was blended and bottled on June 20, 2008.

Beautiful cherry-red color, with slightly aged edges, medium-high intensity. Elegant nose with prominent spicy notes. Pleasant and smooth on the palate, with present but not intrusive tannins. Balanced with a long finish, revealing hints of fennel, ripe fruit, and spice.

Clay-limestone soil, predominantly clay with abundant pebbles. Average age: 40 years. Harvested in October, by hand, in 15 kg boxes, and selected in the field and winery.

Cold winters with average precipitation, some of it snowing. Spring with mild temperatures and little rainfall. Warm, dry summers with significant temperature variations between day and night.

pH: 3.49

SO2 (mg/l): 61