– How grapes were handled: 100% hand picked
– Fermentation / Yeast Type / Vessel: Manual selection of the grapes prior to destemming. Pre-fermentative maceration for 3 – 4 days at 5 °C. Alcoholic fermentation in stainless steel ponds for 15 days at 23 – 25 °C. Post-fermentative maceration for 7 days. Drained and malolactic fermentation
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: 50% aged in barrels of second use of French oak for 6 months; 50% in stainless steel tank
Intense ruby red colour. On the nose is fruity, with notes of red fruits and hints of strawberry and cherry, wild and earthy aromas. On the palate, it is firm with good structure, powerful and unctuous tannins, good balance between structure and acidity.