Winemaking technique: Stalk removal and grape pressing. Traditionally long fermentation and maceration with frequent pinch-down and pump-ups , natural decanting. Malolactic fermentation. Maturation in barriques for 24 months, after which the wine is blended and finally bottled. Maturation for 6 months in bottle.
Description: wraparound, full, persistent. Notes of spices, blackberry jam and blueberries. The structure is elegant and velvety in the mouth rich with pleasant hints of star anise and sweet liquorice. Best serving temperature 18°
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