– How grapes were handled: 100% hand picked.
– Fermentation / Yeast Type / Vessel: Hand sorting of grapes before destemming. Pre-fermentive cold maceration for 6 to 10 days. Alcoholic fermentation in stainless steel tanks for 15 days at 27ºC to 30°C. Post ferment maceration for 2 days. Run off and malolactic fermentation.
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: 15% aged in French oak barrels for 4 months; 85% in stainless steel tanks.
Dark red. Elegant aromas of ripe fruits. On the palate, round and nicely balanced, soft tannins, with notes of cherries, ripe plums and hints of cocoa. Agreeable finish.
