Description
”Winemaking Process 1- Cold maceration during 5 days at 6C 2- Alcoholic fermentation with indigenous yeasts during 15 days at temperatures between 25 and 27C with 3 daily pump-over. 3- Malolactic fermentation using American and French oak. 4- Aging during 10 months in French barrels.This wine has not been filtered, fined, or stabilized in order to preserve the natural characteristics of the grape. It may contain some deposits. It is recommended to decant it before serving.Tasting Notes From the onset, theres pure fruit on the nose along with hints of mint and vainilla. The palate beams with red cherry, plum and chocolate.” – Durigutti
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