Vinification: The fermentation and maturation which lasts 20 – 25 days, depends on the grape variety, at 25 – 30° C. After the malolactic fermentation is complete, each variety with different lots, maturate in oak.
Annual production: 4.500 bottles.
The wine ages in wooden barrels made of French oak, with volume 225 – 600 l for 20 – 24 months. Bottle aging minimum for one year. Wine analysis: Alcohol 15%, pH 3.5, TA 5.2 g/l, residual sugar: 1.4 g/l
Wine analysis: Alcohol 15%, pH 3.5, TA 5.2 g/l, residual sugar: 1.4 g/l
Exceptionally rich wine of imposing structure and juicy tannins with a sumptuous array of fruity aromas. It opens in layers of aromas of plums, blueberries, blackberries, and currants, followed by notes of mint, almonds, and graphite. The texture is smooth, velvety, with a fruity core lavished with mulberry and cranberry tones in the dynamic finale. The finish is layered, very long, and leaves a striking impression of the overall harmony.