Guyot method with medium-short pruning. Fermentation in stainless steel temperature controlled vats. 8-10 days of maceration. After malolattic fermentation the wine stays for 10 months in French barrels, 10% new oak and 90% different years; after this p...
Complex and intense aromas of red fruits intermixed with licorice, prune, leather, smoke and notes of toasty oak and vanilla. Full-bodied on the palate with loads of ripe dried and candied fruits, pepper and mocha.