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Winemaking
Manual harvest • Crushing • 100% destemmed
Open fermentor • Pumping over and punching of the cap 1 to 3 times a day • 12 to 16 days vatting
Temperatures control
Aging
14 months in oak barrels • 15% new oaks
First racking after malo-lactic fermentation, then after all six months periods
No fining • Polish-filtration before bottling, if necessary
Wine tasting
Deep cherry-red colour, brilliant. The nose reveals the ripeness of the grapes with wild game and spicy overtones. Same in the mouth on a good-balanced structure. A wine to be kept, that will open more and more with time.
Suggest food dishes
Ideally enjoyed at 13-14°C
Awards & prizes
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