manual harvest, maceration on the grape skins per 22 days, with severals fullings, 20% bloodletting, alcoholic fermentation with controlled temperature for about 10-12 days, Malolactic fermentation in french oak barrique per 12 months and in bottle for other 24 months
Color intense ruby red. Bouquet sour cherry, plum, red rose. Taste: well-balanced, with velvety tannins and a long aromatic grip on the palate.
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