WINEMAKING Manual harvesting in cagettes followed by sorting on the conveyor belt before and after stemming. Pre-fermentation cold maceration, 6oC, for four to five days in 80 hl vats with floating cap, followed by traditional alcoholic fermentation (AF) with regular cap plunging, rack and return and pumping over. Once fermentation is complete and after tasting, wine is left to macerate for around one week, in order to extract tannins and obtain a fine structure. Malolactic fermentation in grained French oak barrels. 6 months in 100% french oak barrels.
TASTING NOTE Nose: Very expressive nose, with berries fruit, caramel and vanilla notes. Palate: Mouth is rich, structured, with supple tannins.