Plum and juicy red cherry flavours combine with hints of vanilla and spice.
The grapes were destemmed and vatted on their skins. After seven days, an aromatic, intensely coloured must was gently pressed and removed to another vat in order to finish fermentation. Malolactic fermentation began naturally after 10 to 15 days and lasted for two weeks, resulting in a softer texture. The finished wine was rested for at least one month. The smaller particles that did not deposit because of their weight were then separated by clarification with natural proteins. The wine was filtered and bottled.
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