– How grapes were handled: 100% hand picked
– Fermentation / Yeast Type / Vessel: Hand sorting of grapes both before and after destemming. Pre-fermentative maceration for 8 days at 6ºC. Alcoholic fermentation in stainless steel tanks for 10 days at 26°C-28ºC. Post ferment maceration for 6-10 days. Run off and then malolactic fermentation.
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: 60% aged in French oak barrels for 8 months; 40% in stainless steel tanks
Bright and intense ruby red. On the nose, aromas of black cherries and plums with hints of spices. On the palate, flavorsome: round, powerful, with sweet soft tannins and balanced acidity. Long finish
