After rigorous maturation control, the grapes were 100% destemmed at the entrance of the cellar. Fermentation occurred at a controlled temperature using selected yeasts. A post-fermentative skin contact is made during which malolactic fermentation occurs.
WINEMAKER’S TASTING NOTES
Color: ruby with brownish tones.
Aroma: blackberries, lightly toasted nuts and chocolate notes.
Body: elegant, it shows harmony between a good structure and a very present and refreshing acidity.
Temperature: must be served between 16-18oC.
Suggestion: it accompanies very well roasted red meat and well-seasoned dishes.