Pinot Noir “The Mediator” 2020$690.00
In stock
Pinot Noir “The Mediator” 2020
Organic
Biodinámico
- Bodega: Urlar.
Tipología: Vino tinto.
Variedad: Pinot Noir 100%
Ubicación y altitud del viñedo: Finca Urlar – m.
Superficie del viñedo: 35 hectáreas.
Prácticas agrícolas: Biodinámicas y ecológicas.
Vinification: Las uvas se vendimiaron por parcelas (clones) en función de los aromas y la madurez de la piel. Cada clon se fermentó por separado en una mezcla de cubas tradicionales de roble y depósitos de acero inoxidable, tras someterse a un periodo de maceración en frío para mejorar la extracción del color. Nuestro estilo de vinificación potencia la complejidad frutal, la textura y el equilibrio. El vino se crió en un 20 % en roble francés nuevo.
N.º de botellas:
$690.00
In stock
Our wine collection reflects the nature of our environment and includes harmonious aromatics; Sauvignon Blanc, Riesling and Pinot Gris and vibrant Pinot Noir.
2004
Foundation year
31
Hectares of vineyard
90,000 a year
Bottles produced
Sauvignon Blanc, Pinot Gris, Pinot Noir, Syrah, Merlot, Riesling
cultivated grapes
Biodinámica y Orgánica
viticulture
A lo que nos referimos con viticultura Biodinámica y Orgánica
The moon in relation to the earth and its sidereal cycles, the biodynamic agricultural calendar helps the farmer know the right time to prune, fertilize and harvest.
No herbicides are used and the vegetation is allowed to grow freely between the rows of the vines.
Natural fertilizers are made with animal excrement that is introduced into cow horns and buried to later dynamize them in water and apply it to the vineyard.
Organic fertilizers are used
as compost, manure and
other natural materials to enrich the soil and provide the nutrients necessary for the growth of vines.
Techniques are implemented to prevent soil erosion, such as planting vegetative covers between the rows of vines and applying minimal or no tillage practices.
During the winemaking process, chemical additives are avoided and the handling of the wine is minimized. The use of natural yeasts and the reduction of sulfites are encouraged.
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