Production
After a careful selection, the best grapes are mechanically harvested. Fermentation on skins for at 26-28°C. The amount of time the grapes spend fermenting changes year on year, depending on the quality of the vintage. After spontaneous malolactic fermentation, the wine is aged for 1-2 years in stainless steel tanks. Minimum further 3 months ageing in bottle.
Tasting
Black cherry, Blackberry, Fresh, Juicy, Liquorice, Savoury
Intense, savoury nose of black olive, prunes and black cherry, with a touch of locorice. Sweet, wild notes of black cherry and blackcurrant on the palate. Fresh tannins with a delicate spiciness, backed up by vibrant, youthful acidity. The finish is long, savoury and slightly bitter, with persistent notes of prunes and dried fruit.