Product Description

Winemaking and Aging

The fruit is harvested by hand during the first week of September after a careful selection
in the vineyard. Grapes are destemmed and undergo a period of cold maceration before
fermentation. Alcoholic fermentation takes place in stainless steel tanks over a period of 14
days at a controlled temperature of 24°C (75°F). Malolactic fermentation is carried out in
barrels made from new French oak, after which the wine is aged for a period of 12 months
in part new, and part used, French oak. The final blending is done in cememt tanks and the
wine is bottled without filtration. For this reason, the wine is rested in bottle for a minimum
of 36 months before release.

Organoleptic Characteristics

Ruby-red in color with violet tones. Showing intense aromas of spice, chocolate, tobacco
and red fruits. This wine displays richness and depth on the palate with a moderate tanin
structure. A pleasing and balanced wine with a long finish.

Additional Information