– 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 5ºC. Alcoholic fermentation in stainless steel tanks for 10 days at 23ºC – 25°C. Post ferment maceration for 7 days. Run off and then malolactic fermentation
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: 50% aged in French oak barrels for 6 months; 50% in stainless steel tanks
Ruby color. Fruity aromas, with lots of ripe plums and notes of coconut. On the palate very fresh, great acidity and soft tannins; excellent harmony between the fruit and oak. Lovely finish
