Variety: 60% grenache, 30% carignan 10% cabernet sauvignon
Elaboration:
From a careful selection of the parcels of the Pascona property, doing a control of the grapes, the date of harvest is decided.
From a careful selection of the parcels of the Pascona property, doing a control of the grapes, the date of harvest is decided.
The grapes are picked in boxes of 20kg that they do not take more than two minutes to arrive at the winery in this way the grape it does not undergo oxidations. After the grapes have been entered via the destemer, it becomes a process of selection of grape berries
After that its have one smooth pressed and puts the grape inside to a tank troncalconic where the alcoholic fermentation is made. Each variety is fermented separately to preserve its own characteristics
The fermentation is made to about 15 degrees having been able to last about 20 days approx. During this transformation they were made "delestages" and overcome pumps over daily. Daily tastings the drain and press decide date.
Once pressed finished we will maintain the wine on the mother’s lees doing the malo lactic fermentation that can last about 20 days. Once finished this fermentation the wine goes into oak barrels.
Its stabilization is natural avoiding aggressive treatments. Before bottling we make a smooth filtration
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