Harvested manually in wooden crates during the third week of September.
Pre-fermentation cold maceration for 4-5 days. Traditional maceration follows with completion of alcoholic and malolactic fermentation after 25 days.
Ages 9 months in oak barrels and then 6 months in bottle.
Ruby red with violet reflexes. Rich with excellent fruit and spice. Complex and well balanced. With Dry, rich, and concentrated with strong taste, fruity overtones and notes of vanilla. Enjoy with roasts, poultry, game and aged cheeses. To be served between 60-64°F.Tech Sheet