Description
From the winery:
WINEMAKING TECHNIQUES
Harvesting by hand in crates, then sorting by hand on a conveyor before and after de-stemming. Cold pre-fermentation for 4-5 days at 6C in 80hl vats with a floating lid, then alcoholic fermentation with punching down, rack and return, and regular pumping over. Once fermentation is complete and tastings have been performed, we leave the wine to macerate for around a week to extract a finely worked structure of tannins. Malolactic fermentation in very fine-grained French oak barrels and stainless steel vats. Matured for six months in new French oak barrels.
TASTING NOTES
Beautiful deep red colour. This wine is very expressive on the nose, with red fruit, caramel and vanilla aromas coming through. On the palate it is very full in the attack, well structured with supple tannins. Red fruit and vanilla notes, as well as delicate balsamic touches.
