TYPE OF FARMING:
Conversion to organic
Towards the second half of October
The must is vinified in stainless steel vats at controlled temperatures of no more than 28° C, with an extended maceration of 15-20 days.
The wine matures for a long time (75% in 20 hl Slavonian oak casks and the remaining 25% in barriques).
Warm ruby/garnet colour, it displays deep, complex aromas in a progression that ranges from notes of raspberry to dog-rose, and even rich, intense spices. On the palate it reveals evident, exuberant tannins, offering one’s taste buds a stimulatingly tactile texture that is pleasantly tempered by the rounded, sweet sensations of ripe fruit.
Sizes and special packaging 75 cl Burgundy Albeisa bottles