Vinification

The must was fermented in open-top fermenters combining daily punch-downs with pump-overs for a gentle, but good extraction of tannins and

flavors. The wine was gently pressed and transferred into European oak barrels, where it developed further complexity for 18 months before being filtered and stabilized for bottling.

Wine Description

Medium intensity with flavors of smoked meats, sour cherry and earthy notes. The elegant spiciness of the European oak enhances the complexity of this well rounded and long wine.

 Food Pairing: Grilled salmon, mushroom risotto, chicken sausage

Drink now through 2017

Alcohol: 13%, Acidity: 0.67 g/100mL,

 pH: 3.67, Sugar: <0.1%