Technologist’s wine tasting notes:
Translucent cherry colour; Distinctly fruity aroma – berries and black sour cherries, a touch of smoke; Memorable flavour with impressive succulence turning into a fresh fruity finish
Having been carefully sorted, the grapes are destemmed without crushing at 10-12˚C, and then macerated for 5 days at 10˚C in wooden barrels of 4 m3, followed by alcoholic fermentation. A special yeast strain is used in order to produce less alcohol. The extraction is achieved through submerging the cap and recirculating the must. The period of contact with the skins is 20 days. After drainage, the wine is poured in French oak barrels of 225 l where the malolactic fermentation takes place and the wine is left to mature for 10 months. The wine is naturally stabilised and gently filtered prior to bottling.