Bright garnet color in the body. Crisp red cherry and strawberry nose, hint of bubblegum, fresh herbs, chalky notes. High acidity in the mouth, medium light body and medium finish. Fresh, quite pleasing, and mighty quaffable.
The grapes were harvested twice. First there was a green harvesting, carried out in order to bring more acidity to the wine, and then the remnant grapes were harvested at their optimal ripening state. After that, 40% of Atrepat 2017 underwent a carbonic maceration process. Then, all of the wine must completed both alcoholic and malolactic fermentations and was aged for 3 months on its lees.