LO ABARCA – PINOT NOIR

This fruit comes from a young vineyard with calcareous soils. Harvesting takes place in mid-March, the fruit is selected by hand, allowing healthy clusters to be cleared of green matter. A part of the wine passed through Semi carbonic maceration It is fermented at 22 ° C and then transferred to 500lts used barrels where it stays for 12 months without lees. The wine is not filtered before being bottled. Ageing potential up to 15 years.