Amayna Pinot Noir
Harvest and fermentation – Harvest: Starting at the middle of March until the end of April, 2012, fruit selection in vineyards and in the winery. Hand-picked in 10 kilos containers. Cold maceration at 7 °C for 20 days. Fermentation: Stainless steel with mechanic punch down. Barrel aging: 12 months in French oak, with 15% of the wine in new barrels, 45% in second use barrels and 40% in third use barrels.
About the Producer
Based in the Leyda Valley, 60 miles west of Santiago de Chile, the Garcés Silva Family winery has earned worldwide recognition over the years with its flagship wine Amayna and has demonstrated its passion for high quality and innovative wine production.
They planted their first vineyards ...