Winemaking and Refinement
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Cold maceration for two days at about 10° C. to favor a greater extraction of both the typical aromas of the grape variety and the color. Red vinification with periodic punching down (2–3 per day) to ensure a higher content of extracts and tannins. The tumultuous fermentation continues for 10–12 days at a temperature of 26–28° C. with a succession of some “délestage”, especially in the early stages of vinification. After careful racking, with movement of the draining marc only by gravity, malolactic fermentation follows in steel. Aged in barriques for 8–12 months and 6 in the bottle.
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Color
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Ruby red color with purple hues. Intense aroma, good persistence, with fruity notes of blackcurrant, blueberry and morello cherry, cardamom and cinnamon. Soft and warm taste, with good tannic texture and return of spicy notes of black pepper in the finish.
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