Description
The grape varieties were harvested separately, then total destemming of the grapes before 2 days of cold maceration with skin contact, then the fermentation at a controlled temperature of 25ºC. Malolactic fermentation then ageing in stainless steel vats until the final blend. The wine was filtered before being bottled.
A dark ruby red colour hinting at the plentiful of ripe red fruit notes, hint of chocolate and a touch of spice. A richly flavoured wine with excellent density in the mouth and well integrated tannin.
