Vinification: soft stemmer-crushing, fermentation at controlled temperature (28°C) in stainless steel, temperature controlled vats for 20 days. Post-fermentation maceration for one week.
Malolactic fermentation: at the end of the alcoholic fermentation, part in stainless steel vats and part in barriques
Oak-ageing duration : 24 months
in mid toasted-French oak barriques
Type of stabilization of the product: natural
Bottle ageing: minimum 8 months
Production
10.600 bottles
Organoleptic characteristics
Colour: intense ruby red with garnet red reflexes Aroma: persistent and intense with spicy, fruity and balsamic flavours Flavour: well-balanced, firm, with a rich texture of close-knit tannins. Long final pleasant sensation Wine and food pairing: broiled meats or furred game, mature cheeses
Chemical analysis
Alcoholic strenght ml/100ml: 13,80 Reducing sugars g/l: 2,1 Non reducing extract g/l: 32,60 Total acidity g/l:6,1 Total SO2 mg/l:140 pH: 3.40
