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 using selected yeast strains. Color and body extraction
is managed by délestage and remontage. After 8-10 days of maceration, the wine
is racked clean, transferred for malolactic fermentation and aged in stainless
steel tanks. Small part of the wine is aged in French oak barrels for 3-4
month, to add wine extra dimensions and complexity derived from fine oak.
Tasting notes
Color: Deep, dark red color
Aromas: Deep plums, savory prunes and crushed blackberry nose
Palate: Full, ripe, concentrated palate of creamy blackberry fruits, giving way
to a long finish with plentiful but polished tannins
Food matching：Grilled and smoked meat, different cheese. t:
16-18°C.
