A full-flavoured yet delicate Trebbiano, with a slight almond finish,...
Great color intensity. A powerful nose with notes of...
Nose: intense, with some sharp briney notes and piercing, almost...
Viognier perfume, with peach and ripe pear, a tropical sub-text and very...
AROMAS: Cassis, blackcurrant, dark cherry, a touch of graphite and...
Deep red ruby colour. Intense and persistent on the nose, with dominant peaks black berries, pepper, and whiff of chocolate, liquorice. Black berries and cherry on the palate.
|When to Drink||Now|
|Volume||75cl (Full Bottle)|
Crushing and destemming, followed by pomaces maceration at a controlled temperature, for about 20/25 days. During fermentation 6/8 pumping overs take place daily, as well as numerous “delestages”. Once alcoholic fermentation is over, total malolactic fermentation starts to develop. 100 % of the liquid mass aged in stainless steel tanks.
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