Winemaking Process
The Grenache and Syrah grapes are harvested separately and transported to the winery. The grapes had a short period of skin contact during the crushing and continue immediately to tanks for pre-fermentation settling. The short contact between the must and its skins produces a light pink color and is also essential to extract the flavors of the red fruit. After natural fining, the clear must is transferred to slow alcoholic fermentation in cold temperatures similar to white wine, in order to preserve its delicate aromas. At the end of the fermentation, the wine is transferred to a short filteration in stainless steel tanks until the final blend is produced from the two varieties.
