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 is fermented using the cultural yeast strains. Skin
and cap management is performed by délestage and remontage. After 5-7 days of
maceration, when usually the desired level of residual sugar is reached,
fermentation is stopped by cooling, in order to retain the natural sweetness
and freshness of the wine. Afterwards, until the bottling, wine is kept cold at
around 0°C.
Tasting notes
Color: Purple red with inky hue along the rim
Aromas: Myriad of black fruits with spices
Palate: Sweet blackberry and black cherry confiture are prevailing the initial
palate. Mid palate is full and chewy, with slightly rough tannins. Finish is
lingering with lively acidity and sweet and fruity aftertaste
Food matching：Desserts, rich fruit cake, spicy and soft
cheeses. t: 12-14°C
