Toasty oak and brioche integrated with tropical and spicy fruit, creamy with an appealing ripeness.
Whole clusters were pressed in a pneumatic press, followed by a static sedimentation for 24 to 36 hours at 8 to 10å¡C. Half the must was fermented in 225 litre French oak barrels for 15 days at temperatures of 18 to 20å¡C; while the remaining half was fermented in stainless steel tanks at 14-17å¡C for 25 days, with selected yeasts. Partial malolactic fermentation took place. The wine was aged on its fine lees in 225 litre French oak barrels, for 12 months.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “ACCEPT ALL”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
