20% whole cluster and 80% whole berry fruit is hand- loaded into 225-500 liter new French oak barrels for a 100% barrel fermentation for a period of 30 days, allowing seamless oak integration. The fermentation temperature is kept low, extracting intense aromas, and the cap management is done by hand to ensure soft, gentle flavors and tannin extraction. Wild yeasts. Alcoholic and malolactic fermentation in barrel leaves considerable lees and sediment. The wine is aged in French oak barrels for 18 months.Rich savory aroma, with well-knit dried red currant and berry flavors that lengthen out nicely with dried beef and underbrush accents. Shows inky and tarry richness on the finish.
Item will be chilled for your convenience.
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