Bru Tinto Pinot Noir 2006

In Mas Escorpí, at an altitude of 400 metres, is this 23-year-old Pinot Noir vineyard. Fresh stony soil with more than 40% active lime that makes it suitable for producing wines for large aging. Trellis at three levels with Double Cordon Royat, three different types of feet are used due to the great diversity of the terrain. Three green prunings are carried out, the first in April, the second in San Juan and finally a thinning of the bunches at veraison to eliminate the bunches that do not follow the same levels of maturation. Production reaches 2,500/3,000 kg per hectare. A second selection of the clusters is made in the winery by the winemakers and they are destemmed, crushed and vatted. Fermentation and maceration are done in French oak vats and traditional punching down is carried out for two weeks. After devatting, the 300-litre French Allier oak barrels (fine grain and medium toast) are filled, where malolactic fermentation takes place spontaneously. Aging with fine lees until the first racking in spring. The wine will spend a total of 9 months in new barrels and then it will be bottled where it will be rounded off for a minimum of one year.