37 Eco Barrels 2019

It ferments slowly and naturally, using the yeasts present on the grape skins. The fermentation temperature reaches a maximum of 24-25°C without the need for chilling, as the slow fermentation prevents temperature spikes. It ages for 6 months in 400-liter French Allier oak barrels. Very light filtration was performed before bottling, which took place on January 15, 2022.

Cherry red. Medium-high intensity. The nose reveals balsamic notes and undergrowth, along with hints of dried fruit and fresh spices. Medium-bodied with a pleasant mouthfeel and soft tannins. A long finish where the balsamic sensations invite another sip.

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 above-average precipitation, some of it snowing. Mild springs with high rainfall. Warm, dry summers with significant temperature variations between day and night.

pH: 3.54

SO2 (mg/l): 45