The meticulously selected grapes ferment in 50 hl steel tanks. About 20-30% of the juice is immediately drawn off and the remainder ferments at controlled temperatures of 22°-26°C (71,6°-78,8°F) with daily pump-overs. When fermentation is complete, the wine is racked into small and mediumsized barrels for about two years.
Profoundly deep ruby red. Very ripe fruit aromas are backed up by classic gladiolus florality nuanced with balsam, mint, spiciness and sweet tobacco. Superb poise in the mouth, where structure, softness, acidity, extract and savouriness come together to perfection, leading into an aroma-rich finale that thrills to warm notes of ripe fruit lifted by fresh balsam.