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Deep cherry colour with a violet rim denoting its youth. Good aromatic intensity of very ripe red-berry fruit, hints ...Read more...
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Stemmed grapes left in cold maceration for three days before the start of alcoholic fermentation, started off by the grapes’ autochthonous yeasts. Fermented in stainless steel vats at a controlled temperature of no more than 25ºC.The free-run wine is run off and malolactic fermentation starts, before completing this process in American oak casks. The lees are stirred (bâtonnage) to keep them in suspension during this process. The wine remains for 4 months in the cask, before rounding off in the bottle for a further 9 months.
Deep cherry colour with a violet rim denoting its youth. Good aromatic intensity of very ripe red-berry fruit, hints of fine patisserie well integrated with the nuances from the cask. Structured with soft, sweet tannins. A general hint of toasted wood, but discreet and friendly, accompanies all these aromatic and taste sensations. Intense in the mouth and long in the finish.
Dietary Information: Certified Sustainable
4000 cases produced.
Aged 4 months in American Oak.
Aged 9 months in Bottle.
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