Description

These processes are carried out in small French oak vats at controlled temperatures so as to maximise the extraction of aroma and colour. After this, malolactic fermentation is performed without filtering, with only the movement of the lees using batonnage. Ageing lasts 19 months in new French oak barrels. Ruby red and of high intensiy, this wine is clean, bright and shows tear density. It has aromas of black fruits and ripe cherries, with notes of white pepper, eucalyptus and mint. The tertiary aromas of wood come through with a hint of dark chocolate, coffee and cigars. This young, balanced wine is long and creamy, with fresh acidity and ripe tannins in mouth.