Aged in oak barrels for 18 to 24 months.
Manual harvest. Selection in the vineyards and on the sorting table. 30% of whole bunches is retained. Maceration preferably at 16 ° C lasts 4 to 8 days before the start of the natural fermentation of yeast. It allows the temperature reaches 32 ° C before leaving deposits and gentle pressing.
Aromas of dark cherry, spice and minerals, on the palate, full of lush fruit and backed with a silky smooth feeling in mouth and good structure.
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