Description:
A Pinot Noir dominated by shades of old wood and fossilized earth. As much as, around friendly temperatures, it opens up, giving way first to the aromas exotic, of rum and dried coconut core, to then approach the carnal discourse mycotic of classic European wines, revealing, almost explosively, a fruity core, doubled by vague shades of thick leaves. Tasted, it confirms its suppleness, softness and wealth in a long course, in which all intuitions are found, ordered and coherent olfactory.
Vinification:The grapes were selected and harvested in crates/boxpallets of 350kg-400kg. After plucking/crushing, the must was transferred to cold maceration vessels for 72 hours. Then the mustache was heated to the temperature of 18ºC for the trigger the maceration-fermentation process that took place for 21 days at average temperature of 23-25ºC. Pressing was carried out at a maximum of 1.4 Bars in the press pneumatic with the membrane, then following the malolactic fermentation stage at temperature of 19-20ºC. The final wine was transferred to oak french barriquesfor microoxygenation and autolysis, for a period of 8 months.
Food recommandation:recommended together with veal dishes.