About the wine
Traditional winemaking. A very special attention is paid to the health state of the crop, harvested when fully matured.Complete destalking. Macerating in vats during 5 weeks, under heat monitoring. Fermentation under the effect of selected yeasts. End of fermentation under control of the temperature. When the fermenting process is achieved, free-run and press wines are kept separately and sometimes partly or totally blended, according to the vintage aromatic and gustatory expression. Ageing into vats until bottling.
Beautiful deep colour, with crimson shades. Typical on the nose, with aromas of ripe black berries, and notes of pepper. Nice varietal expression. On the palate, expressive and fresh, full-bodied and soft, very aromatic, with red fruit, sweet pepper, laurel, rosemary notes. Powerful and young tannins.