Sight: Deep violet color with blue tinges.
Nose: Aromas that reminds of blackberry pie, cassis and anise notes together with delicate violets flowers and a subtle and light oaky backtaste giving this wine great complexity.
Mouth: The mouthfeel is full and unctuous, with excellent weight and supple texture. The lengthy finish shows wonderful minerality, with finely grained tannins and lively acidity.
Vat: Stainless steel tanks.
Alcoholic fermentation: Indigenous yeasts with daily pump overs and delestages. Temperature between 77 to 80.6ºF
Malolactic fermentation: Indigenous yeasts.
Maceration: 4 days cold prefermentation, 9 days alcoholic fermentation, 7 days post fermentative macertaion. 20 days of total skin contact time.
Winery aging: 11 months
Oak aging: 8 months
Bottle aging: 3 months
Total acidity: 4.87 g/l
Volatile acidity: 0.46 g/l
Reducing sugar: 2.5 g/l
Extract: 27.72 g/l
Free sulfur dioxide: 32 mg/l
Total sulfur dioxide: 51 mg/l
Service temperature: 64°F
Pairings: Ideal to serve with red meats, pasta dishes with spicy sauces and matured cheeses.
Home aging: 6 years
Wine & Spirits (2011) 91