The grapes were harvested into 25 kg boxes, after careful selection for their best state of health, and sent to the vinification center where they were fully destemmed. Fermentation took place for 9 days in a 14-ton granite mill, with foot treading and gentle pumping over to leach the blanket and extract phenolic and aromatic compounds.
At the end of alcoholic fermentation, the wine was transferred to stainless steel vats where malolactic fermentation took place and then aged in new French oak barrels for 12 months.
The aroma is very fruity, with clear notes of blackberries and plums, balanced with notes of chocolate from the barrel.
In the mouth it is well balanced with polished tannins and a long and persistent finish.
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