Capcanes la Flor del Flor de Primavera Samso

Winemaking temperature controlled fermentation (26-30ºC; indigenous yeast) mazeration: 24 days malo-lactic fermentation started in tank and finished in barrel no finning not cold stabilized, light filtration Aging 14 month aged in new and one year old French oak barrels (228l, 300l, 500l); Allier and Never; light and medium toasted; no racking after blending aged for 3 months in tank before bottling Vineyards 4 small plots of old vines age of vines: 85-105 years old; terroir: clay, granit; very mineral; and diferent plots of slate slopes and old terrases altitude: 240 - 480m prunning: traditional bush vines, Gobelet Vintage by hand in 20kg boxes harvest starts end september 2013 hand sorted 400 to 800g (2 - 4 small bunches per vine) 15-18hl/ha small beery fruit; thick skined Producción total 3000 bottles (75cl.) Analysis 14,7 % vol. Alcohol 5,3 g/l acidity (tartaric) <2 g/l residual sugar