Description

Winemaking: traditional red wine vinification, with eight days’ skin contact at a controlled temperature of about 25°C, alco-holic fermentation in steel tanks and regular pump-overs to en-sure optimum extraction of colour compounds from the skins; devatting into steel tanks, racking and blending; the maturation period in tanks before bottling is about six months.
Wine: deep ruby red with purplish highlights; heady, alcoholic-rich nose with fruit preserve, forest fruits and violets to the fore and restrained but harmonious herbaceousness; savoury and well-balanced in the mouth.