The grapes were fermented in temperature-controlled stainless-steel tanks. The phase of skin contact, conducted at temperatures held to a maximum of 79 Fahrenheit (26 centigrade), lasted from eight to ten days. The malolactic fermentation was completed by
The grapes were fermented in temperature-controlled stainless-steel tanks. The phase of skin contact, conducted at temperatures held to a maximum of 79 Fahrenheit (26 centigrade), lasted from eight to ten days. The malolactic fermentation was completed by the beginning of winter. A period of further aging then followed, first in stainless steel for approximately eight months and in bottle for an additional four months.
It is ruby red with light violet hues. The nose offers notes of cherries, floral aromas of dog rose, sweet violets, and light spicy sensations of pepper and tobacco. A soft entry on the palate is defined by supple tannins and accompanied by excellent freshness and a pleasantly fruity finish.
$25
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