Harvest: leaf thinning in mid-July. The grapes are hand-harvested in 17 kg crates, carefully selecting the best ones. Vinification: destemming and gentle crushing of the grapes. Natural fermentation with indigenous yeasts. 8-day maceration in stainless steel vats at a controlled temperature always kept below 26 °C. During maceration, the wine is punched down and pumped over several times. Natural malolactic fermentation in 25 hl barrels. Ageing: 9 months in stainless steel vats and at least additional 4 months in bottle. Sight: brilliant ruby red colour. Nose: intense, with aromas of wild berries and spicy notes. Palate: fresh, fruity, fragrant and well-balanced. Fully reflective of the grape variety.
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