WINEMAKING
The grapes were manually selected in the vineyards and then transported to the winery, where they were destemmed. Next they underwent a cold prefermentative maceration for 3 days to extract more concentrated aromas and greater colour. Then they underwent a traditional fermentation in stainless steel tanks at controlled temperatures of not more than 28°C (82°F). Once the alcoholic fermentation was complete, the wine was racked off its skins ready to undergo malolactic fermentation in French oak barrels
AGEING
90% of the wine aged in French oak barrels and 10% in American oak barrels for 13 months. Just 20% of the barrels were new. BOTTLING: The wine was bottled without clarification. It was naturally stabilized and just filtered through a 20-micron membrane before bottling. AGEING POTENTIAL This wine can be enjoyed now or it could be cellared for 10 years.
TASTING NOTES
Deep, shiny ruby colour with violet hues. Pleasant and intense aromas of black fruit like ripe blackberries and plums along with hints of spice. The mouth has good texture and volume and smooth, rounded and well-balanced tannins. The fruity notes are more prominent than the subtle and elegant notes from the oak-ageing.
PAIRINGS
This wine goes well with meat with a higher fat content, like duck, pork and red meat. You can also enjoy it with appetizers that contain semi-ripe cheese and/or charcuterie.
While Stocks last!
Purchase of 6 bottles- FOC wooden Crate