Lush and red with blueish highlights. Yummy to look at and to drink, with aromas of red fruit, violets, chocolate and vanilla notes.
Aged in stainless steel tanks and French oak barrels for 3 months and bottle aged for 2 months.
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.