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Las Pizarras Pinot Noir 2016

Composition: 100% Pinot Noir
Alcohol: 13%
pH: 3.43
Total Acidity: 5.82 g/L
Ageing: 13 months in French Oak barrels, 33% new
Winemaker’s Notes:
All grapes (82% de-stemmed, 18% whole cluster) were hand-picked and rigorously double sorted out by hand before placing them directly into small open-top fermenters. 100% of the fruit had a cold maceration at 8° to 10ºC for 4 to 5 days before starting fermentation with 100% native yeasts, followed by an extended average maceration period of up to 20 days. Daily gentle punch downs made by hand helped to keep the cap moist. Las Pizarras Pinot Noir 2016 was aged for 13 months in 100% French oak, 33% of them new.