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 with selected yeast; daily pump-overs and rack and return; devatting into steel tanks, malolactic fermentation and maturation in steel until bottling.
Wine: deep ruby red; intense alcohol-rich, fruit-forward fra-grances of ripe cherries, raspberries and blackberries; dry, fruity, nicely balanced palate with well-gauged extract, soft mouthfeel, full body and herbaceousness lifted by a twist of liq-uorice.