Vinification

Grapes are hand-picked at the optimum of their maturity in September, beginning of November. 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 delestage and remontage. After 5-7 days of fermentation, 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, until the bottling, wine is kept cold at around 0°C.

Tasting Notes

Color: Bright ruby color.
Aromas: Intense raspberry and strawberry juice nose, underlined by the touch of white pepper hints.
Palate: Palate is fresh, elegant, sweet but not heavy, pomegranate and pepper notes are lingering into sweet-sour finish.