captivating spicy notes of thyme and pennyroyal.
great concentration and long finish.
The summer was mostly warm, but with great thermal amplitude (very hot days followed by very cold days). Yields were relatively normal. The dry harvest season produced grapes in perfect health. With medium to high alcohol levels, and acidity slightly above average, 2019 wines tend to be fresh and elegant.
Manual harvest towards the end of March. Manual selection of grapes upon arrival at the winery. Pre-fermentation maceration for 4 days at 10oC (50oF). Fermentation lasted 7 days at 24oC (75oF) in concrete tanks using selected and native yeasts. Post-fermentation maceration lasted 20 days. Malolactic fermentation occurred naturally in the concrete tanks. Ageing in concrete tanks for 12 months, then 6 months in bottle before being released.
intense red with light violet hints.
grilled meat, roasted vegetables, and seasoned cheeses with yellow crust.