attractive aromas of ripe peppers and
it has an alluring fresh sensation and
very soft tannins.
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
Manual harvest during the month 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 27oC (80oF) 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 10 months, then 4 months in bottle before being released.
intense ruby red colour.
pastas with tomato sauce,
pizza and meats with complex flavours such
as duch or lamb.