Description
"The fermentation takes place at a controlled temperature of 23°C on the skins for fifteen days. There follows the malolactic fermentation, 70% inside the barriques and 30% in steel tanks. Ten months of maturing follow, 70% in barriques and 30% of the product in steel tanks. At the end of this period, the wine is assembled and bottled.
It has an intense ruby red color, with a fruity bouquet, ranging from spices to wild berries. Tannins are soft and the aftertaste is long." - Producer Notes
