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