Expressive, up-front and full flavoured, showing ripe and chunky red fruits, blackcurrant and blueberry with spicy undertones.
The wine was made following a philosophy of minimal intervention. The grapes underwent cold fermentation with selected yeasts, which lasted between two and four days. During the vinification, modern and gentle techniques such as cold soaking were used to extract aromas, colour and structure; no plunging or pumping over took place. A gentle pressing was followed by a short ageing in stainless steel tanks to preserve the integrity of the fruit.
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