Vinification
The grapes were harvested at full ripeness, to ensure a full bodied style of Pinot Noir. This wine received skin maceration for three days at low temperatures. Traditional fermentation at controlled temperature of 25 degrees. It was pumped over three times and racked before bottling.
Colour
Medium purple hue.
Aroma
Light nose of black and red fruit with hints of orange chocolate aromas.
Palate
The palate is full as expected, showing plenty of dark cherry and stewed rhubarb notes. The wine is quite clearly Pinot Noir, albeit a rather full flavoured one, and finishes with balancing acidity and tannin and good palate persistence.
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