Description
First, a pre-fermentation maceration is carried out for five days. Afterwards, fermentation takes place in 20,000 liter truncated-conical stainless steel tanks with three daily pumping overs. Once the alcoholic fermentation is finished, the maceration continues with the skins for 14 days. Once malolactic fermentation is complete, the wine is racked into French oak barrels for 14 months. Subsequently, it is bottled where it rests for a minimum of 12 months until it is released to the market.
T Dark cherry and violet edge. Intense aromas of ripe black fruits accompanied by balsamic touches, and with a spicy memory of coconut and licorice.
Broad, powerful, structured. The wood integrates very well into the wine. Long and fruity.