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: 13,5% V/V
Sugar content: 0,8 g/l
Titratable acidity: 5,5 g/l
Colour: mirror clean, moderate ruby. Essences: red fruity essence like cherry, sour cherry, red currant with a bit of spiciness (vanilla) and smokiness can be recognised from short maturation in barrels. Aroma: moderately bodied, moderate tannins and fresh acid can be recognised. When tasting, red fruits and a bit of spiciness (white pepper, vanilla) characteristic of the species can still be recognised. Aftertaste: it is pleasant, easy to drink, fruitiness and freshness remain.
