Carmen Pinot Noir Reserva 2009

All the grapes were handpicked and carefully transferred into the winery. The grapes went through a delicate selection process prior to de-stemming and crushing. The must was cold macerated for 15 days at 4ºC to maximize primary aromas retention. Fermentation was carried out in open tank fermenters at 22 - 24ºC. A gentle extraction programme with manual pigeage ensures intense deep flavours and a soft mouth feel. The wine was racked into French oak barrels ranging from new, second and third year old. Malolactic fermentation occurred naturally in barrels. The wine was aged for 10 months in barrels. Once bottled the wine was further aged in bottle for 2 months prior to its release.