Partal Author 2006

Pre-fermentation maceration for three days. Long maceration of two to three weeks after alcoholic fermentation, depending on the grape variety. Aged for 12 months in separate French Allier oak barrels. After barrel aging, the wine is blended and bottled in February 2007.

Medium-deep color intensity. The nose reveals elegant mineral notes, subtle balsamic hints, and touches of cedar over dried fruit (raisins and apricots). On the palate, it is pleasant, with fruit that lingers to the finish and soft tannins. Mineral and spicy notes persist, along with a touch of sweetness.

Hand-harvested in 15 kg boxes and selected in the field and winery. Each variety is harvested separately throughout the month of October.

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: 3.6

SO2 (mg/l): 59