The grapes from vines from over 40 years old are harvested by hand. After de stemming and crushing the grapes macerate for 2 or 3 days at a temperature of 5° to 8°C. The fermentation takes place in stainless steel tanks at a controlled temperature (23°-25°), with several daily pumps. Once the initial fermentation takes place the wine tear is discovered and passed to new French oak barrels where malo-lactic fermentation is carried out with its lees. Subsequently the wine is decanted and continues to mature in barrel for up to 18 months. Finally the coupage is performed and the wine once filtered and clarified, remains rounding in bottles for 18 months before going to market.
Our most prestigious wine has a fabulous cherry red hue. Its aroma is intense and complex, it reminds us of wild red fruits, nuts and all, accompanied by incredible balsamic notes. Harmonized perfectly, its flavour reminds us of vanilla and chocolate. It is an elegant and harmonious wine.
IFS - International Food Standard
BRC - Global Standard Food