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Geschacksnoten Full-bodied & powerful, Fruity, Velvety tannins, Mature & complex, Oaked
Vinifikation The hand-picked grapes were spontaneously fermented on the skins. Spontaneous in this context means that no commercial yeasts were added to the grapes for fermentation – only the yeasts naturally present on the fruit and in the surroundings initiated the fermentation process. The cap was regularly submerged during the fermentation process to extract a maximum of color, aromas, and flavor nuances into the wine. After 20 days on the skins, and after alcoholic fermentation was complete, the wine was transferred to 5000-liter French oak barrels, where malolactic fermentation was completed, and the wine was allowed to mature for 12 months before the various components were blended and bottled.
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