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The vinification is done following the traditional red technique with daily mixing of the grapes skin for the first 3-4 days of maceration, and then they do a single long mixing at a controlled temperature of 25 °C until the alcoholic fermentation is finished. This first part is then followed by a preparation of the best conditions for the starting of the malo-lactic fermentation. When the malolactic fermentation is completed the wine is then aged into stainless steel tank and and into 500 liters tonneau for a minimum of 36 months. When the ageing is finished, the winemaker does the selection of the cuvéé in order to obtain the best aroma.
At the beginning it is strong and enveloping, smooth and velvety with just and delicate presence of tannins. At the end it is full, round, supported by a good alcohol. Excellent aftertaste with pleasant hints of cherry, plum and vanilla nuances.