PAULA, BLEND, 2021

• Young, relaxed red wine, blood red in color with magenta nuances.
• Very aromatic, inclination towards fresh fruit, with little presence of tannins and a slight saline note that highlights the characteristic fruit flavors of carbonic fermentation.
• Sour blackberry, cherry caramel, raspberry, moss, salty caramel.

Wine Profile:

The Merlot is harvested manually and spends the night in the cold room at 6ºC. The next day is ground and transferred to a stainless steel tank where it is allowed to carry
spontaneous fermentation for 6 days allowing the expression of the vineyard,
prior to being inoculated with a neutral yeast to control the end of its
fermentation.
Grenache and Syrah are harvested and transferred as a whole bunch to a steel tank
stainless steel with a closed lid to begin its carbonic fermentation, a process of
vinification associated with French Beaujolais wines. The grapes are fermented at
entire cluster in an atmosphere of carbon dioxide that is generated from that
The weight of the grapes presses the clusters at the bottom, releasing juice that makes
alcoholic fermentation (yeast eats sugar, converts it to alcohol and generates
CO2 in the process). In the absence of oxygen, yeast undergo respiration
aerobic to anaerobic, initiating an enzymatic fermentation that occurs within
the berry Spontaneous co-fermentation in carbonic maceration for 11 days in
closed tank.