About this wine
Grapes
A selection of large berries with high sugar levels and a high concentration of polyphenols is used.
Vinification
The grapes are harvested in the first half of September, then laid on special platforms in rooms with continuously controlled humidity and temperature. They dry until January of the following year before pressing. Fermentation takes place in barriques and tonneaux, after which the wine is transferred to stainless-steel tanks and cooled to −2 °C to stop fermentation.
Ageing
The wine matures in stainless-steel tanks for at least 18 months, followed by a further five months in bottle.
Tasting profile
Rich and enveloping, with sweetness balanced by fresh acidity and a subtle varietal bitterness.
