CASA MARIN – PINOT NOIR / LITORAL VINEYARD

It is harvested by hand the last week of March. All clusters undergo a rigorous manual selection at our sorting table, afterwards they are cold macerated for 2 days. Fermentation at 24 ° C. 60% of the blend fermented with commercial yeast and the remaining 40% with native yeast. Two daily manual punch downs. 100% of the blend is aged in barrel for 16 months. No new oak used. With a slight filtration before being bottled. Ageing potential up to 10 years.