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.