PRODUCTION The grapes were harvested at high levels of ripeness during the first week of September, After pressing, the period of skin contact, managed with soft and delicate extraction techniques, lasted fifteen days and took place in stainless steel fermentation tanks. During this phase, the wines finished their sug- ars at temperatures held to a maximum of 79° Fahrenheit (26° centigrade). After being run off its skins, the wine went through a complete malolactic fermentation in French and Hungarian oak barrels, where it aged for ten months. A further eight month period of bottle aging preceded commercial release.
TASTING NOTES Color Intense ruby red. Aroma Rich and ripe with notes of plums, cherries, vanilla, and chocolate. Flavour A supple wine, the ripe red fruit and spice define a complex structure, properly tannic but balanced and flavorful as well.
Serving temperature: 18-20°C.
- Characteristics
- Producer info
“When the opportunity arose to create an organization strictly limited to family businesses operating in famous wine producing regions and creating fine wines, we were enthusiastic. The possibility of being able to exchange ideas with other producers and from a family business point of view seemed for us great importance”