Average production of grapes: 60 q/ha (1kg/plant). Wine yield: less than 70%.
Spontaneous alcoholic fermentation in 20 hl tanks; maceration of 20/25 days with manual punching and daily pumping over; no addition of adjuvants (extractive enzymes, tannins, ...); spontaneous malolactic fermentation.
In French oak barrels for 18 months followed by bottle aging for at least 6 months.
Maximum content of sulphites in the bottle 30 mg / l. Not filtered.
Antero distinctive character and wine/food matching
Antero exalts the characteristic power of merlot to match with “charcuterie”, cheese, game, first course dishes, as well as red meat and peculiar fish dishes. Typical an persuasive aromatic basis. Fresh and clean on the nose and to the palate.