Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine was fermented using the cultural yeast strains. Skin and cap
management was performed by délestage and remontage. After 12-14 days of maceration, wine was racked clean and transferred for malolactic fermentation and 9-12 month maturation in 225 l oak barriques, which was complemented by refinement in stainless steel tanks and bottles at the optimum temperature.
Tasting Notes
Color:
Medium ruby red
Aromas:
The wine shows fine bouquet of strawberry and spice and a subtle hint of vanilla
Palate:
Smooth and mellow texture, with plenty of fruit, liquorice notes, subtle oak and seamless finish with sweet tannins
