Grapes are hand-picked at the optimum of their maturity end of October, beginning of November. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by délestage and remontage. After 5-7 days of maceration, when usually the desired level of residual sugar is reached, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine. Afterwards wine is kept cold around 0°C, before the bottling.
Color:
Light ruby color
Aromas:
The complex aromas of red fruit, dominated by Raspberry, Strawberry with some notes of roasted almonds
Palate:
Wild strawberry is followed by a mellow blend of dried fruit, pomegranate and a touch of caramel, though there’s plenty of lively acidity to keep it fresh and balanced.