Winemaker's Tasting Notes:
Concentrated deep violet in color. The nose is attractive and intense with a range of aromas from the dierent varieties in the blend, including nuts such as hazelnuts, dates, and dried gs, as well as oral notes recalling jasmine and roses. The palate is sophisticated, intense, and juicy and complemented by chocolate, coee, and tobacco leaves. The nish is long with ripe and velvety tannins. An unforgettable experience.
The grapes were handpicked using 15-kg trays and 400-kg bins. Upon reception at the winery, the bunches were destemmed but not crushed. The whole berries underwent a six-day cold maceration at 14ºC prior to fermentation using native and selected yeasts in small tanks ranging from 1,000 L (T bins) to 10,000 L, followed by a 15-day post-fermentation maceration at 25ºC. Malolactic fermentation took place spontaneously in barrels.
- pH: 3.40
- Residual Sugar: 2.74 g/L
- Total Acidity: 5.73 g/L (in tartaric acid)