The grapes were crushed with total de- stemming, followed by fermentation with indigenous yeasts in stainless-steel vessels, all at the temperature of 28-30ºC. The maceration time was of about 15 days and the re-assemblies for extraction of color were very soft. It staged 6 months in french oak barrels, and another 6 months in bottle before going to the market.
Description:
A smooth fruity wine for everyday drinking. ripe berries with a touch of spice on the finish. Medium body with a good tannic structure.
