Wine Maker Notes
Grapes are hand-harvested. Once at the winery, a cluster selection was performed, followed by a soft de-stemming and berry selection (no grape crushing was performed). From the selection table, the berries were directly transferred to a 450-kg hopper and passed directly to the stainless steel tanks, without using pumps. As the berries arrived virtually whole to the fermentation tank, a slight carbonic semi-maceration took place, which helped extract fresh fruit aromas. After a 3-day cold maceration, select yeasts were inoculated. Fermentation took place at controlled temperatures for 8 days. Pumping over and manual trampling of the cap were gently performed daily until fermentation was complete. Maceration continued for 21 additional days. Next, the wine was racked to new and used French oak barrels, where malolactic fermentation took place. The wine was barrel-aged for 15 months and bottle-aged for at least 8 additional months.
Ideal match for seasoned hard cheese, pasta with elaborate sauces and red meat.