Production
The grapes were hand harvested. Prior to maceration, a small portion of the juice was bled off the skins to increase skin to juice ratio. The must was crushed and fermented at temperatures of 20-30�C in stainless steel tanks and inoculated with selected yeasts. Very gentle, periodic pumping over was carried out, with seven days total maceration and natural stabilisation. There was minimal oak ageing with French oak inner staves, in an effort to keep fruit fresh, lively and prominent, with a further month's ageing in bottle.
Winery
Casa Bianchi is the parent company of Finca Los Primos, and there the focus is on quality production, diverse style and vibrant personality. Three generations of winemakers have refined techniques to produce wines of international acclaim. The winery takes a meticulous approach to the growing process and Casa Bianchi is at the cutting-edge of the wine industry, using the latest technology���including satellite imagery and automatic weather stations���to supplement their extensive repertoire of tools.
