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About
Vinification Details
The grapes were picked at full ripeness, in the first half of September and destemmed without crushing. Followed by 48 hours cold skin contact. Alcoholic fermentation occurs in stainless steel tanks at 24-25°C for 14 days. During the skin contact period, a few times per day the juice is gently pumped over the skin, to give the wine texture and color.
Tasting Notes
Ripe cherry and raspberry fruit with tobacco overtones. Ripe tannins and well integrated oak give a firm but supple wine.
Food pairing suggestions
Serve with white or red meat, game, pasta or cheese.
Serving temperature
This wine is best served at a temperature of 16-18°C