Vinification
The grapes were harvested slightly over-ripe and gently crushed. During maceration on the skins, gentle pump-overs were conducted at a temperature that did not exceed 27 °C (80 °F). Malolactic fermentation took place in stainless steel tanks. The wine was aged in 500-liter French oak tonneaux, part in new oak and part in second fill barrels. The wine was then left to age in the bottle for 8 months before being released.
Tasting Notes
It is intensely ruby red in color with violet hues. The nose is rich and complex with morello cherries, liqueur cherries, dried prunes and delicate sensations of licorice, vanilla, chocolate and amaretto. Soft. exceptionally long, and generous on the palate with elegant tannins and a pleasant freshness.