Description

PRODUCTION: Guyot cultivation system. Manual harvest

VINIFICATION METHOD: soft pressing of the intact selected grapes. Skin fermentation and maceration in steel tanks at controlled temperature for about 20/30 days. Follows malo-lactic fermentation

AGING:  in steel tanks on fine lees; in steel tank for 10 months; 1 year in French oak barrels. After bottling 1 mounth in bottle

TASTING NOTES: It has a deep and bright ruby red colour. An intense and pleasant scent of cherries, plums and raspberry at first introduces spicy hints. Its freshness is harmonized by time spent in little French oak barrels, donating long and soft persistence