Deep, intense ruby-red that still retains a violet edge. The complex bouquet combines fresh fruits, black currant, and forest fruits. The fresh palate is elegant and concentrated with tremendous balance, and a long, pleasing finish.
The partially crushed grapes were cold macerated for 10 days prior to fermentation, then inoculated with selected yeasts. The temperature was gradually raised to allow fermentation to begin, but remained below 28ºC (82ºF) throughout the entire process. Pumpovers were controlled by regular tastings; they were most intense during the early stages of fermentation and tapered off toward the end. An extended post-fermentation maceration allowed the wine to develop greater sweetness and elegance on the palate.