Following a rigorous hand harvest in mid - October, the grape stalks are removed. Alcoholic fermentation with skin contact takes place with select yeasts during 14 days with periodic pumping over. Malolactic fermentation follows in 300 liter French barriques (Allier and Troncais). Subsequently, the wine is aged for twelve months in 300 liter French oak barrels. The cycle ends with a 12-month bottle rest.
Azienda Vinicola Talamonti
meer dan 8 jaar
Dark ruby-red with violet undertones. Complex wild berry notes framed by elegant oak spices. Blackcurrant, spicy cherry integrated with hazelnut and coffee.
Ook beschikbaar in magnum (1500 ml) flessen