Deep and intense red colour with violet hues. Intense and nice aromas of plum and blackberries. Full bodied and lively wine with notes of ripe fruits. Soft and persistent finish. The grapes were selected, destemmed, crushed. Cold maceration for 7 days before classic vinification with selected yeast and fermentation at 25-27C. Maceration for 20 days with daily remontage and delestage. 30% of the wine was aged in oak barrels (first, second and third use) for 10 months
Full Bodied Red
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