Luis Felipe Edwards Macerao 2021

Granitic origin soil, with predominance of red clays, low content of organic matter and a high quartz content in the first 60 cm of profile. The soils have good moisture retention, which allow the vineyard grow up in a non irrigation system.

Vineyards are managed in the traditional way, without machinery (beyond horses for tillage and soil work), Fungus disease pressure is very low, so there is almost no need to add any chemical agent to avoid fungal disease. Harvest is made by hand using "cajones" (Small wood box)

Grapes were transported to the cellar and destemmed and gently pumped to a temperature controlled stainless-steel tank where the fermentation would take place, using wild and naturally occurring yeasts found on the grape skins. During the fermentation, 10-minute pump-overs were made 2 times a day every 3 days in order to keep the cap wet. Once the fermentation ended the wine was kept in contact with its skins, totaling 90 days from entering tank until its draining.

On fine lees after ending skin contact fermentation