Wine Maker Notes
100% of the grapes are hand-harvested and selected before undergoing a gentle de-stemming. From the selection table, the berries go directly to a 450 kg hopper, where they are received with dry ice to avoid oxidation, and then are transferred to stainless steel tanks, without the use of pumps. Cold maceration takes place for 3-5 days, at a temperature of 46°F to 50°F, with the berries nearly whole, in order to extract aroma and color. Alcoholic fermentation follows for 8 days at a temperature of 75°F-81°F. The wine is then transferred to first and second-use French oak barrels, where it ages for 10 to 12 months before bottling. It refines in bottle for six months prior to release.
An ideal match for cheeses, poultry dishes, salmon, roasted vegetables and chocolate desserts