Nose and palate of sour cherry and roasted spicy notes lead to firmtannins on the finish.
Sourced from Valentin Bianchi’s Dona Elsa vineyard, planted on sandy calcareous and alluvial soil at an elevation of 2,493feet. The grapes were hand-picked, twice sorted and fermented in temperature controlled stainless steel tanks with periodicpump-overs. Ten to twenty-percent of the juice is bled off before maceration to increase the skin to juice ratio. Minimal Frenchand American oak aging keeps the fruit fresh and vibrant.