The grapes, planted in 1983, are harvested by hand and cold-soaked overnight. Seventy percent are destemmed, while 30%...
The grapes, planted in 1983, are harvested by hand and cold-soaked overnight. Seventy percent are destemmed, while 30% are left in whole clusters. They are fermented in open tanks, rested for three weeks, and then aged for 18 months in French oak barrels. The wine is deep ruby red in color, with flavors dominated by grape, tea, and whole bunches, complemented by delicate sweet spices. It is a rich but not overly powerful, elegant wine with delicate tannins.
