Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (28°C) in stainless steel tanks. Wine was fermented using the cultural yeast strains. Skin and cap management was performed by délestage and remontage. When the fermenting juice reaches optimum sugar/acidity balance, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine.
Dark red with purple hues
Dominant blackcurrant, blackberry and cherry aromas
Fresh and fruity, still full bodied. Varietal notes followed from the nose are perfectly balanced by the complex and sweet finish.