Careful and gentle desteming with partial berry crushing to provide fresh berry aromas. Cool pre-fermentation maceration for two weeks to extract primary aromas, flavours and intense colour. The juice is fermented at low temperatures and then undergoes a short post-fermentation maceration. The wine is then racked to first, second and third use French oak barriques (33% of each one) where the wine is aged for ten months, before being bottled.
|Type of Wine||Red|