Vinification

Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. After 5-7 days of maceration, when usually the desired level of residual sugar is reached, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine Afterwards wine is kept cold around, 0°C, before the bottling.

Tasting Notes

Color: Purple red with inky hue along the rim

Aromas: Myriad of black fruits with spices

Palate: Sweet blackberry and black cherry comfiture are prevailing the initial palate. Mid palate is full and chewy, with slightly rough tannins. Finish is lingering with lively acidity and sweet and fruity aftertaste.