Fermentation in stainless steel tanks at a controlled temperature of 28°C. The must-wine is kept in contact with the skins for 8 to 10 days, then racking and pressing follow. Malolactic fermentation takes place at a controlled temperature of 20°C with periodic bâtonnage. Aging in small oak barrels for about 18 months, followed by bottle aging for 4 to 6 months. Intense ruby red with violet hues, broad and complex aroma, initially spicy then softer and enveloping with notes of red fruit, plums, and cherries. The blend is given by a slight vanilla note. Full and intense taste, with long persistence, dense but soft texture, important and round to the touch, savory. The aftertaste recalls the spicy note and the sweetness of ripe fruit. Pairings: cold cuts, first courses with a strong structure, white meats, cheeses that are not too aged.
Preis inkl. MwSt.
Fermentation in stainless steel tanks at a controlled temperature of 28°C. The must-wine is kept in contact with the skins for 8 to 10 days, then racking and pressing follow. Malolactic fermentation takes place at a controlled temperature of 20°C with periodic bâtonnage. Aging in small oak barrels for about 18 months, followed by bottle aging for 4 to 6 months. Intense ruby red with violet hues, broad and complex aroma, initially spicy then softer and enveloping with notes of red fruit, plums, and cherries. The blend is given by a slight vanilla note. Full and intense taste, with long persistence, dense but soft texture, important and round to the touch, savory. The aftertaste recalls the spicy note and the sweetness of ripe fruit. Pairings: cold cuts, first courses with a strong structure, white meats, cheeses that are not too aged.
