The
grapes are destemmed and the must is fermented with
the skins for 8 days at 81° F (26-27° C). The wine is
subsequently pumped in barriques of 225 and 500 liter for
the malolactic fermentation and aged for a year.
Fermentation:
Stainless Steel
Malolactic ferm:
Yes
Filtration:
No
Fining:
No
Aging:
Barriques
Production:
2,800 btls
Bottling date:
Jan 2002
Release date:
July 2002
Color:
Intense
ruby red tending to garnet.
Fragrance:
Fruity
and ample, with notes of vanilla and with incipient
tertiary odours tending to spicy.
Taste:
Full and
warm, and the intense and pleasant acidity intensifies
and magnifies the aftertaste.
Food matching:
Most
interestingly with salami and aged cheeses, but also with
tasty pastas and medium flavoured main courses.
