Produced with manually harvested grapes from Tugungato. In order to extract and preserve its aromatic and tasteful potential, high-end technology was used during the process. The kernels were separated manually from the grapes and hand-crushed. There was a rigorous adjustment of acidity and they underwent a pre fermentation cold maceration at 4 °C in plastic bins for 4 days. The must completed its fermentation in new French oak barrels where malolactic fermentation was developed simultaneously.
Aroma: Fruity in first impact, expressive and intense. Reminiscences of cherry and strawberry with mocha cream notes subtly accompanied by a touch of tobacco from its aging in oak barrels. Chocolate and coffee notes round off in the nose.
Palate: Distinguished with firm acidity and harmonic tannins. Elegant entrance with seductive and gentle mouth feel. It reveals the typical characteristics of this varietal with black fruit jam reminiscence that enhances its elegance in its lingering end.
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