Lush and red with blueish highlights. Yummy to look at and to drink, with aromas of red fruit, violets, chocolate and vanilla notes.
Aging:
Aged in stainless steel tanks and French oak barrels for 3 months and bottle aged for 2 months.
Winemaking:
70% manual and 30% machine harvested in March After the inoculation of selected yeasts, fermentation lasts 8 to 10 days between 24°C and 26°C at controlled temperature in stainless steel tanks. It spends 12 days in contact with the skins with 4 pumping over´s a day during the first 4 days. The free run wine and the pressed wine go into stainless steel tanks and undergo Malolactic fermentation in contact with oak for 3 months.
