Production procedure: Mechanical harvest, fast procession: destemming and crushing, fermentation in tanks by grape-marc soaking, controlled fermentation with the inoculation of yeast species (25-28 °C).
Skin contact period was 3 weeks, then natural malic acid splitting also in tanks, maturation in barrels for 5 months in small-sized (225L) BQ barrels used several times before, bottling followed fining and clarification.
Alcohol content: 13,50% V/V
Sugar content: 2,5 g/l
Titratable acidity: 5,9 g/l
Colour: mirror clean, moderate pomegranate. Essences: black fruity essence like blackberry, black currant and liqueric sour cherry, plus, a bit of dark chocolate, vanilla and coffee can be recognised from short maturation in barrels. Aroma: moderately bodied, round tannins, balanced acidity. When tasting, black fruits (blackberry, black currant), a bit of dark chocolate, coffee and tobacco can still be recognised from maturation in barrels. It is easy to drink, balanced, it has a long-lasting aroma.
