Traditional
fermentation
(15-20 days) with maceration on the lees (12-15 days) at controlled
temperatures
(30-32 C/ 84-87F) with selected yeast strains.
Fermentation:
Stainless Steel
Malolactic ferm:
No
Filtration:
Yes
Fining:
No
Aging:
Minimal
Production:
5,000 btls
Bottling date:
November 2003
Release date:
December 2003
Color:
Light
ruby red.
Fragrance:
Wild
roses
Taste:
Full,
harmoniouos. Good structured, long finish and persistent
Food matching:
Sweet
pies. Nice with sweets, soft cheeses and fruit.
