WINEMAKING Handpicking to avoid damaging both the grape and the vineyard itself. Destemmed to prevent herbal or bitter notes. Selection on table. Delicate pressing with low yields. Separate fermentation of the different varieties at 25ºC. Repumping is done twice a day to favor extraction. Twelve months of aging in French oak barrels (Tronçais, Allier and Nevers). Native yeast is used to enhance the soil expression.
TASTING NOTE LA CAPELLA has a cherry color, tinged with gold reflections and that bluish spark given by Syrah’s skin. It has fruit aromas under a layer of vanilla, coffee, spices and cedar. Its palate has a balanced combination between freshness and acidity, wrapped in a velvety texture.