Harvest: Only the best grapes of important vintages are hand-picked, with strict selection depending on the ripening period. Then the grapes are dried in 5 – 6 kg crates in a controlled environment for 100 – 120 days.
Vinification: The grapes are destemmed and pressed in the month of January. Cold maceration is followed by controlled fermentation for 10 – 15 days with frequent pumping over and moving of the pressed grapes (at a temperature from 18°C – 25°C, with a final temperature from 28°C – 30°C).
Aging: Refinement takes place in French and North American oak barrels with a capacity of 225 – 500 litres for about 42 months, followed by 12 months refinement in the bottle.
Tasting notes: The wine is an impenetrable ruby red colour. Intense, complex and almost rich aroma; perceived ethereal hints and notes of ripe red berries, cherry, Amarena cherry, blueberries, with spicy notes of cinnamon and vanilla. It is dry, warm and smooth on the palate, with perceptible elegant tannins.
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