The grapes are machine harvested, gently
crushed and de-stemmed. The must is vinified
in vertical fermenters for about 20 days at a
temperature of 82° F. After malolactic fermentation,
the wine is placed in 350 liter French oak barrels
and aged for 12 months. Following barrel aging,
the wine spends an additional period of 3 months
aging in the bottle.
Intense ruby red.
Complex with notes of ripe red fruit accompanied
by hints of spices and licorice.
Rich and medium bodied revealing fresh and
vibrant mixed berries, savory notes and milk
chocolate that lead to polished tannins and a
persistent, delicate finish.
FOOD PA IRINGS
Pairs well with rustic pasta dishes, wild game
and decadent sauces.