Vinification: Left to macerate in vat for a
minimum of 24 days. Mixed with air, in such a way to extract tannin,
this is done to enhance the expression of aroma, volume and structure.
Separate vinification of the free-run-juice and free-run-wine. Later the
productions, which are in vats, are evaluated for a year this comprises
of sparing and repetitive aeration. The wine is then blended before
bottling.
Tasting notes: A crimson colour with a garnet
reflection, brilliant and thick meniscus and greasy legs. A superb nose
of ripe black berries, a zest of underbrush and spice. Mouthfeel has a
limber, extensive and harmonious attack. Its beautiful mouth volume is
characterised by the fine granularity of tannin and its beautiful
aromatic substance.
Potential ageing: 10 years and more depending
on its vintage date.