Palate
In mouth, chewy, crisp, full-bodied and clean finish.
Winemaking
Grapes are harvested once they are fully ripe
with a perfect balance between sugar and
acidity, and great skin and seed tannins.
Clusters are destemmed and fermentation vats
are filled with the vintage: grape must, skin and
berries. A percentage of the wine goes through
a pre-fermentation cold maceration in order to
exalt fresh fruit aromas, and the rest is
fermented at higher temperature to get body
and structure. Délestage is based on tasting
approval, generally, after a three-week
maceration, separating grape pomace from the
new wine.
Aging
50% of the wine is aged in lightly toasted French
oak for 12 months. Then, aged in bottle for 4
months to get an harmonious wine.
