Vinification and aging: Malolactic fermentation takes place at a controlled temperature between 28 and 30°C in stainless steel tanks for 14 or 20 days, pumping over several times a day. The aging takes place in French oak barrels (225 liters) for 18 to 20 months depending on the season. Bottled and aged another 8 months before distribution.
CULTIVATION SYSTEM: Manual in the second week of September, selection of the healthiest grapes
WINEMAKING TECHNIQUE
Malolactic fermentation at a controlled temperature between 28 and 30°C
in stainless steel tanks for 14 or 20 days, pumped over several times a day.
ALCOHOLIC FERMENTATION
TUNING IN BOTTLE: Aged in French oak barrels (225 liters) for 18 to 20 months depending on the season. Bottled and aged for another 8 months before distribution.
COLOR: Dark Ruby Red BOUQUET: An enveloping, concentrated aroma of deep intensity.
PALATE: Compact, powerful flavor with extreme persistence and elegance.