This attractive Pinot Noir combines aromas of cooked strawberries, black cherries and dry plums with vanilla and violet notes.
Cold pre-fermentation maceration took place at 5å¡C for four to five days, in order to extract colour and primary aromas. Fermentation lasted for 10 to 12 days at temperatures of 26å¡ to 29å¡C in stainless steel tanks, with selected yeasts. Post fermentation maceration lasted for five days, then 100% of the wine went through malolactic fermentation. 75% of the wine was aged in French oak barrels for six months, adding oak complexity to the final blend.
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