Grand Vin - L'Assemblage 2022 X 3 botellas

Grand Vin

L'Assemblage 2021

Tokay 70%

Harvested by hand in crates the first week of March. After maceration in the press for approximately 5 hours, the press is lowered into a tank for debugging for 12 hours. Once the deburring is finished, it is racked to separate the lees. The must is sown with selected yeasts and once alcoholic fermentation begins, it is placed in French barrels. Fermentation takes place in 40% new and 60% used barrels. It is done at a low temperature (18o C) and takes about 14 days. After fermentation, the wine remains in contact with the thick lees for 1 month with batonages every other day. The wine is then racked, and the fine lees remain in the barrel for 11/12 months with a weekly batonage.

Viognier 10%

Harvested in the third week of March, also by hand and in boxes, separating the east side from the west side of the row. It is made like a red grape in 3 open barrels and is fermented with the pomace until halfway through fermentation to increase the aromatic expression of the variety and provides a fresh and elegant floral touch. After fermentation, the wine remains in contact with the thick lees for 1 month with batonages every other day for 30 days. Then it

rack the wine, and it remains with the fine lees in the barrel for 11/12 months with a weekly batonage.

Sauvignon Blanc 15%

Harvested the second week of March, it follows the same production process as Tokay.

Semillon 5%

Harvested in mid-February, it is made by hand in a 3000 liter concrete egg before going to cutting without barrel contact.

Geographic Appeal

All varietals come from Vista Flores, from the Chacayes Estate planted by François Lurton 20 years ago. Located at 1,100 meters above sea level, with very draining and infertile stony and calcareous soils mixed with volcanic moraines.

Total production 4380 bottles

Alcohol 13% / pH 3.5 / AT 5.6g-L / AV 0.1g-L / Az. beef. 0.15g-L