Technologist’s wine tasting notes:
Deep ruby colour; Intense aroma integrating overtones of fruit, nuts, and coffee; Deep, lasting and memorable flavour
Having been carefully sorted, the grapes are processed in a crusher /destemmer at 14˚C, with short maceration of the must for 2 days in wooden barrels of 1.5 m3, followed by alcoholic fermentation. The extraction is achieved by applying combined methods – manual submerging of the cap and delestage. The period of contact with the skins is 15 days. Once the solids are removed, the wine is placed in French oak barrels of 225 l where the malolactic fermentation takes place and the wine is left to mature for 12 months. The wine is naturally stabilised and gently filtered prior to bottling.