CARTAGENA PINOT NOIR

Grapes are sorted manually, separating unwanted organic materials. As the fruit came in very clean, the grapes were only destemmed, not crushed. The wine ferments with commercial yeasts at 18-24 ° C for 12 days, with two pump overs per day. Before the fermentation is finished 50% of the wine is transferred by gravity to used French oak barrels where it sits for 12 months. The remaining 50% was kept in stainless steel tanks to maintain its freshness and youth. No acidity correction or clarification products used.