Ruby red with attractive intensity and good consistency.
Elegant olfactory debut with well balanced black fruit and warm spices.
Cherry liqueur, dried plums, rose petals and fresh roasted coffee.
On the palate it remains alive and direct with juicy fruit and remarkable fine grained tannins.
After fermentation the wine aged for 24 months in oak barrels and after that for 16 months in concrete vessels, where micro oxidation continues adding some coffee/caramel aroma to the wine, but preserving bright and fresh fruit in the foreground.
Interesting article to read is “Difference If Wine Is Aged In Stainless Steel, Concrete, Wood Or Egg Tank”, published a few years back on Forbes.
Reposted on a blog on our website.