After Stemming and pressing of bunches, the must is given a cold maceration on the skins, then ferments slowly at 79° F. Afterward the wine macerates on the skins for over 20 days, with daily pumpovers and dElestages. Malolactic fermentation follows.
Elegant, rich of velvet tannins with wild cherries, blackberry, spicy vanilla and tobacco scents. The palate is full, with an elegant texture and Kinely balanced.
