harvested by hand, de-stemmed and macerated for 12 hours, without sulphurisation of the grape must or juice, or the use of enzymes and fining agents, spontaneous-fermentation, followed by 12 months aging in small barrels with continuous stirring of the lees, malolactic fermentation, natural clarification in large wooden barrels
ripe blackcurrant, gooseberries; complex fruit, ripe mango, yellow paprika, coffee, carob, delicate, juicy and elegant on the palate, deep and compact, nice pressure, potential!
Suitability for storage
10 years +
Optimum drinking pleasure
approx. 11 °C, DECANTED!