Cold maceration for at least 4 days befor fermentation. After pressing the wine is micro-oxygenated to stabilize the colour. After the malolactic fermentation, it rests in tanks during the winter. It is passed into new American oak barrels with special incisions inside, which increase the contact area by 75%. Finally, the wine is bottled after aging for 6-8 months.Read more ?
15- 30 year-old plots, which lie at an altitude of 650-720 metres. Topsoil with gravel and stones. Fresh subsoil with higher percentage of clay and underneath it compacted clay keeps moisture in the subsoil.
Cherry red color with purple hints. Black and red fruit aromas with vanilla hints. It is medium bodied and sweet on the finish.
- Analytics - Approximate values
Alcoholic grade 14,5
Acidity 4,5 g/l
Sugars 2 g/l