Maceration: 3 days at s0c I 46°F. Alcoholic fermentation was carried out with indigenous yeasts during 15 days at 25°-2s0c / 77°-s2°F. Afterwards, natural malolactic fermentation took place.
In the nose, black fruit, licorice and violet aromas stand out.
In the mouth, it is a mild and ripe wine with sweet tannins and medium body. It displays an elegant finish with light mint notes.
Maceration: 3 days at s0c I 46°F. Alcoholic fermentation was carried out with indigenous yeasts during 15 days at 25°-2s0c / 77°-s2°F. Afterwards, natural malolactic fermentation took place.
Aging: 50% of wine was aged in French oak barrels for 6 months.
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