In small
stainless steel fermentation tanks of 5,500 liter (1,450 gallon) at 27C
(80 F) with maceration of 15 days on the lees.
The wine is aged in oak barriques (225 liter) for 12 months and in the
bottle for 3 months before release.
Fermentation:
Stainless steel
Malolactic ferm:
Yes
Filtration:
3-2 micron
Fining:
No
Aging:
Barrique
Production:
5,000 btls
Bottling date:
April 2002
Release date:
March 2003
Color:
Deep
ruby red
Fragrance:
Scents
of berries and aromas of dried fruit, with notes of chocolate and
liquorice.
Taste:
Full,
velvetty and persistent
Food matching
To be served at 16/18 °C (65
F) with red meat, game or strong cheese.
