WINEMAKING Fermentation was performed in stainless steel tanks at initial temperatures of 28° C that were reduced afterwards to 26° C so as to avoid over extraction of the skins. The wine was aged in 30% oak barrels for 7 to 9 months in 2nd- and 3rd-used barrel, during which time the malolactic fermentation took place.
TASTING NOTE Nose: Intense and shows some delicate hints of black and blueberries, complemented by subtle spicy notes of cinnamon and black pepper. Palate: Outstanding example of this wonderful variety: silky and very fruity on the palate, it has also a good volume and persistence, revealing a great elegance and freshness.
