Vinification & Tasting Notes

Vinification : The whole bunches are delicately pressed with a pneumatic press. The must is kept in contact with the lees for a few days at a low temperature. Once naturally decanted it is then separated from the coarse lees and fermented in cement tanks at a controlled temperature. Malolactic fermentation does not take place. The wine remains on the fine lees for a few months in temperature-controlled cement tanks until bottling.

Tasting Notes: Light salmon color, powder pink, with soft orange reflections. On the nose vibrant aromas of violet and wild rose, red berried fruits, cherry, raspberry, delicate herbaceous notes. The palate is fruit-driven with flavors emphasizing fresh raspberry and watermelon. The mature tannin structure supports the long, mineral and savory finish.